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Fish with Tomato Sambal (Gulai Kuning) Recipe

Fish with Tomato Sambal (Gulai Kuning) Recipe

Fish with Tomato Sambal (Gulai Kuning) Recipe

This is Malay home cooking at its best. Easy to prepare with simple ingredients, this makes a tangy, creamy curry that you can cook in advance and keep refrigerated until ready to eat.

Ingredients :

    • 500 g (1 lb) fish fillets, such as mackerel (ikan tenggiri), about 12-mm (1/2-in) thick, rubbed with salt
    • 1 piece asam gelugur
    • 3 tablespoons water
    • 1 cucumber and/ or 2–3 long beans
    • 2-cm (3/4-in) turmeric root
    • 2-cm (3/4-in) galangal root
    • 2-cm (3/4-in) ginger
    • 4 shallots
    • 1 clove garlic
    • 2–3 dried red chillies, deseeded, cut into short lengths, soaked to soften
    • 13/4 cups (450 ml) thin coconut milk
    • 2 red/ green finger-length chillies, left whole
    • 1/2 teaspoon salt

Tomato Sambal :

    • 4-5 red finger-length chillies, stalks removed
    • 2 teaspoons sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried prawn paste (belachan), dry-roasted
    • 1 tomato, scalded with boiling water for 1 minute, skin removed
    • 1 teaspoon lime juice

Method :

    1. Make the Tomato Sambal by grinding all the ingredients into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning. Scoop into small dipping bowls and serve on the side as a dip.
    2. Put the fish slices in a saucepan with the asam gelugur and water. Cover and cook over very low heat for 10 minutes or until the fish is cooked. Remove the fish and set aside until ready to use.
    3. Cut the cucumber into thick slices, with skin intact. Cut the long beans, if using, into 2.5-cm (1-in) lengths.
    4. Grind the turmeric, galangal, ginger, shallots, garlic and dried chillies into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.
    5. Heat the coconut milk in a saucepan over medium heat. Add the ground spices and the whole chillies. Bring the mixture to a boil, stirring continuously for 10 minutes. Add the sliced cucumber and/or long beans. Stir for 3 minutes to let the vegetables cook.
    6. Add the cooked fish and salt. Stir and let the mixture cook for another 2 minutes before turning off the heat. Serve with plain rice and a dipping bowl of Tomato Sambal on the side.

Serves 2–4
Preparation time : 15 mins
Cooking time : 30 mins

See also Malaysia Cooking “Daging Singgang (Hot and Sour Beef Soup) Recipe”