...only this was cooked with stingray. Sourced from Resipi Diana
The title, roughly translated is: "fish cooked in spicy tamarind"... my translation is horrible, I know.
Anyways, basically gulai asam pedas is a chilli/curry-based dish with tamarind. It tastes a bit sour because of the tamarind (asam) and it can be cooked with fish, chicken, beef, or even stingray. (THIS IS MY FAVOURITE OMG)
So this is the fish version :D um. I don't know if there a difference if you want to cook different meats.. Will update on that too soon as well!!
Ingredients
- 5 dried chillies
- 5 fresh chillies
- 1 big onion, quartered
- 6 cloves garlic
- 1 tbsp ground turmeric
- 2 tbsp fermented prawn paste (sambal belacan)
- 1/2 cup tamarind mixed with 2-3 cups water, strained
- 3 1-inch-thick slice of fish, or more depending on how much the people eat fish. (will update what kind of fish... to me all fish taste the same but apparently not!)
- 'Kesum' leaves, a handful (vietnamese coriander... and no you cannot use normal coriander!)
- Oil for frying
- Salt and sugar to taste
1. Put dried chillies, fresh chillies, onion, garlic, turmeric and sambal belacan in a blender and whizz till smooth.
2. Heat a good quantity of oil in a pan, preferably 4-5 tablespoons of oil. When pan is hot, fry the chili mix till fragrant and the oil appears on the surface of the mix.
3. Add in tamarind water and stir. Add salt and sugar to taste.
4. Add in Kesum leaves, stirring while the gulai is boiling. Taste again for a final time.
5. Add in fish and leave to a medium boil, until fish is cooked and oil rises to the surface.
And serve with rice~~!
And for extra info, Johorians simply call it "Gulai" by itself - it is already understood as gulai assam pedas. But be careful when using the term "Gulai", because the Ipoh-ians's "Gulai" is a curry dish.. Very different. Something my mom had to learn about the hard way! :P
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