Spicy Fish in Tamarind Sauce (Gulai Ikan Tumis)

Tested Recipe Adapted from Agnes Chang

Spicy Fish in Tamarind Sauce (Gulai Ikan Tumis)


3 tbsp cooking oil

Spices (Blended):

15 shallots (peeled)

8 cloves garlic (peeled)

15 pcs dried chillies (soaked in hot water until soft, drain)

5 fresh red chillies

5 chilly padi

5 candle nut (buah keras)

2 stalks lemon grass (serai)

3cm turmeric (kunyit)

20g shrimp paste (belacan, toasted)


3 tbsp tamarind paste / assam paste

750ml water (squeezed tamarind juice)

1 stalk torch ginger (bunga kantan) (sliced)


600g stingray fish (cleaned, cut into pieces, rubbed with 1 tsp salt)

¼ pineapple (cut into cubes)

2 tomatoes (cut into wedges)

110g okra (trimmed both ends and cut into half diagonally)


2 tbsp sugar

1 tsp salt

Preparation Instructions:

  1. Heat up oil in wok, saute blended spices until fragrant.
  2. Add A and bring to boil. Lower heat and leave to simmer for 10 minutes.
  3. Add B and seasoning, cover and cook until fish is cooked.
  4. Dish onto a serving bowl and serve hot with rice.




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