Entree: Singapore – Malay Singapore – Gulai Ikan (Malay-style fish curry simmered in a rich coconut milk and spice paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 5 min

Total 45 min

Ingredients

- 2 firm white fish fillets, approx. 8 oz (225 g) each (snapper, mackerel, or similar)
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or fish stock
- 4 shallots, roughly chopped, about 4 oz (115 g)
- 3 cloves garlic
- 1 inch (2.5 cm) fresh turmeric or 2 tsp (4 g) ground turmeric
- 1 inch (2.5 cm) fresh galangal or 1 tsp (2 g) ground galangal
- 2 stalks lemongrass, white parts only, bruised and finely sliced (about 2 tbsp / 12 g)
- 3 dried red chilies, rehydrated (or 2 tbsp / 30 ml red chili paste)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 ml) shrimp paste (belacan), toasted and mashed (optional)
- 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) water, or 1 tbsp (15 ml) lime juice as substitute
- 2 medium small eggplants, cut into 1-inch pieces, about 8 oz (225 g) total (optional)
- 4 kaffir lime leaves, torn (or 1 tbsp / 6 g lime zest)
- 1 tsp (5 g) palm sugar or brown sugar
- Salt to taste
- Fresh cilantro or Vietnamese coriander (kerisik daun kesum) for garnish (optional)

Instructions

1. Prepare the rempah paste: combine shallots, garlic, fresh turmeric (or ground), galangal (or ground), rehydrated chilies (or chili paste), ground coriander, and ground cumin in a blender with 2 tbsp (30 ml) water and blend to a smooth paste.
2. Heat the oil in a wide saucepan over medium heat. Fry the rempah paste with the sliced lemongrass and shrimp paste (if using) until aromatic and the oil separates, about 5–7 minutes, stirring to prevent burning.
3. Add the coconut milk and 1 cup (240 ml) water or fish stock to the pot and bring to a gentle simmer. Add torn kaffir lime leaves and palm sugar, then adjust seasoning with salt.
4. If using eggplant, add the pieces now and simmer until they start to soften, about 5 minutes.
5. Gently slide the fish fillets into the simmering gulai, spooning sauce over them. Cover and poach on low heat until the fish is just cooked through, about 6–8 minutes depending on thickness.
6. Stir in the tamarind mixture or lime juice to balance the richness, taste and adjust salt or sugar as needed. Remove from heat.
7. Serve the gulai hot with steamed rice, garnished with fresh cilantro or daun kesum.