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Gulai Tumis (Tamarind Fish Curry)
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Ingredients
- shallots160 g
- candlenuts6 g
- galangal12 g
- Garlic6 g
- lemongrass3 stalks
- fresh turmeric8 g
- dried chillies90 g (20-25)
- shrimp paste16 g
- oil½ cup
- tamarind pulp3 tablespoons
- Water600 ml
- Saltto taste
- Sugarto taste (optional)
- ginger flower1 bud (finely chopped)
- stingray800 g (sliced)
- ladies' fingers8-10 (steamed)
Allergens (inferred from ingredient names): crustaceans, fish
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 33, fat 24, carbs 20, fiber 5, sugar 8
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: rasamalaysia.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed