Malaysian Fish Curry Gulai Ikan

The addition of Coconut milk makes for a rich and creamy sauce, full of flavours. The sauce is versatile and can accommodate many types of fish or shellfish.
The trick is to prepare the sauce in advance and at the last minute, simply stir in the fish pieces which will cook in 4-5 minutes.

Serve 4
500 Gr. white fish (Halibut, turbot, cod)
1 Large onion sliced finely
2 Garlic Cloves finely chopped
1 2cm piece of Ginger finely chopped
1 Generous teaspoon Sambal Oelek
1 Cup think coconut milk
1/2 Cup Water
1 Teaspoon ground Coriander
1 Teaspoon ground Cumin
1/2 Teaspoon Turmeric
6 Curry leaves
1/2 Teaspoon Salt & Pepper to taste
2 Tablespoons Vegetable Oil
Fresh Coriander for garnish

Start with the sauce – In a saucepan, heat the vegetable oil and when it starts to smoke, stir in the onions. Saute for a few minutes, until they become translucent. Add the garlic, ginger and curry leaves and saute for two minutes. Add the spices; Turmeric, Coriander, Cumin, Sambal Oelek, Salt&Pepper and curry leaves. Cook for about 2 minutes.
Add the coconut milk; the thin part and add half cup of water. Keep the creamy part of the coconut milk for the end.
Cook the sauce at medium low heat for 10-12 minutes, until it reduces by about a third. Keep aside until you are ready to eat.
When you are ready for your meal, bring the sauce back to a light boil and stir in the fish pieces. Cook for 4 minutes and add the coconut cream and mix well. Cook for another minute and serve with a basmati rice.
Garnish with chopped coriander and enjoy.

– Don’t Shake the tin of coconut milk. The top part is thick and creamy and should be saves for the last step. The thin part is used at the beginning when building the sauce.
Unexpected guests ? – Add a few hard boiled eggs and add them to the dish. Delicious.
If you don’t have Sambal Oelek, you can use Sriracha or 1/4 teaspoon of Cayenne, Hot Paprika or Piment Espelette.

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