HOT & SOUR FISH CURRY (GULAI TUMIS)

My another Nonya Cuisine from my favorite cookbook Nonya Flavours. For anyone who love hot and spicy food, should give this recipe a try....it's the yummiest of all and it tastes much much better than those ready make paste.

INGREDIENTS :

Spice paste (to be ground)
50 g dried chilies, soaked in hot water and drained
50 g fresh red chillies, sliced
80 g lemangrass, sliced
20 g old tumeric, skinned and sliced
200 g shallots
40 g garlic
20 g belachan, toasted
3 tsp sugar


250 ml vegetable oil

750 ml water
50 g tamarind pulp
2 tsp salt, or to taste
5 tbsp sugar, or to taste

600 g white fish (Jenahak or white/black Pomfret)
1 ginger flower, halved lengthwise and finely sliced


METHOD :

1. Heat oil in a wok over a low fire and saute the spice paste until oil breaks the surface and separate from the paste, about 15-20 minutes.

2. Mix the tamarind pulp with the water and strain to get tamarind juice. Add to the spice paste in the wok and bring to a boil. Simmer for 15 minutes. Season to taste with salt and sugar.

3. Add in the fish slices and finely sliced ginger flower. Simmer until the fish is cooked, about 2-5 minutes, before turning off the fire.

4. Serve with steamed white rice....and ENJOY!!!



NOTE :
The color of the curry is dependent upon the color of the chillies and tumeric. Adjust the gravy consistency to your own preference by adding more or less water.