Fish Curry /Gulai Ikan Recipe

Name: Fish Curry /Gulai Ikan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium tomato; 1 cup spring onion; 2 slice dried tamarind; 1 tbsp salt; 3 stick lightly crush lemongrass head; 3 tbsp oil; 1 large fish head or any fish fillet; 4 cup water; 1 1/2 cup coconut milk; 5 clove garlic; 8 small shallot; 2 inches of turmeric; 1 candle nut; 2 deseeded red chili powder; 6 chicken gizzard ( optional )

Servings: persons

2 medium tomato
1 cup spring onion
2 slice dried tamarind
1 tbsp salt
3 stick lightly crush lemongrass head
3 tbsp oil
1 large fish head or any fish fillet
4 cup water
1 1/2 cup coconut milk
5 clove garlic
8 small shallot
2 inches of turmeric
1 candle nut
2 deseeded red chili powder
6 chicken gizzard ( optional )

1
GULAI PASTE
2
pound gulai paste then set aside
3
DEEP FRY FISH HEAD OR FILLET
4
deep fry fish till cooked and lightly crispy drain and set aside
5
COOKED GULAI FISH
6
in pan with oil saute gulai paste for 2 minute then add lemongrass saute for another 1 minute
7
add 2 cups of water and tamarind slice then bring it to a boil
8
add chicken gizzard and season with salt and simmer for 10 minutes
9
add deep fried fish head and tomato with spring onion
10
add coconut milk and bring it to a boil then off heat and serve
11
BEOIW ARE FEW OF MY CURRY RECIPE ,I AM GLAD TO SHARE WITH YOU

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium tomato, 1 cup spring onion, 2 slice dried tamarind, 1 tbsp salt, and more.

Yes, Fish Curry /Gulai Ikan falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Curry /Gulai Ikan

How did you like this recipe?

Frequently Asked Questions