Gulai Tumis is a hot and sour curry which is traditionally famous among the Nyonya and Hainanese households in Malaysia. Tamarind juice is used in the gravy to give the sour taste and further enhanced by sliced ginger flower or bunga kantan. The curry is so appetizing and addictive especially the gravy and it simply keeps you coming back for more.

Video:    • Gulai Tumis Ikan Recipe (Tamarind Fis...  

Ingredients:
500g Grouper fish in fillet
4-6 ladies fingers
7 small slices pineapples
1 golf ball size tamarind pulp (with half cup of water)
2.5 cups water
1 tsp salt (or more to taste)
2 tsp brown sugar (or more to taste)
1 Bunga Kantan (Ginger Flower)
5 sprigs Daun Kesom (Vietnamese Basil)
5 tbsp cooking oil

Curry Paste:
5 fresh chillies (removed seed)
5 dried chillies (removed seed and soaked in warm water until soft)
2 tbsp chilli boh (Chili paste)
6 shallots (thinly sliced)
2 stalks Lemon grass (thinly sliced)
1 thumb size galangal (cut into half)
1 thumb size fresh turmeric (cut into half)
1 tbsp belacan (shrimp paste)

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