Another dish very popular in Malaysia is fish curry. I thought I would give it a try since I had most of the ingredients. It is a breakfast food in some cities. A more famous national dish is fish head curry. I was offered fish head curry in Singapore by a co-worker but I passed. I might get up nerve this trip.

The broth is is somewhat similar to the Curry Laska except it has the addition of tamarind. This adds a tart citrus flavor to the broth. Again, once the ingredients are assembled, the dish is easy and fast. Serve with steamed jasmine rise or the more traditional Malaysian coconut rice.

Fish Curry – Gulai Ikan

3-4 small fresh hot red chilies, sliced and seeded (I substituted 1 tsp of chile paste sambal)
4 shallots, sliced (I used 1 large shallot)
a 1/2-inch piece galangal sliced
a 1/2-inch piece ginger, sliced
1 tsp curry powder
1/2 tsp salt or to taste
1/2 tsp sugar (I used palm sugar but you can use regular white sugar)
1 tsp turmeric
1 Tbs tamarind paste dissolved in 1/4 cup water and strained *
2 cups ”regular” coconut milk (1 cup canned coconut milk dissolved in 1 cup warm water)
1 pound tuna cut into 2 inch cubes

Process the chile, shallots, galangal, giner, curry powder, salt, sugar, turmeric and tamarind liquid with 1/2 cup of the coconut mild to a smooth paste.

Put the paste and remaining coconut milk in a pan, bring to a boil, and simmer over low heat for 10 minutes.

Add the tuna and simmer for 20 more minutes. Serve with rice.

Tamarind Liquid

Put the paste in a bowl, cover with the later and let steep for 1/2 hour. Move the mixture around with your fingers now and then since it contains fibers and seeds.

Strain the mixture through a metal sieve and discard the fibers and seeds.