THE CULINARY CLASS AT THE ANDAMAN LANGKAWI

Culinary History & Recipe

Gulai Ikan atau Gulai Lautan dengan Kacang Bendi
Fish Curry or Seafood Curry with Okra (Ladies Finger)
Basically, Malaysian curries are considered a national speciality. Fish curries are particularly
famous, as fresh fishes are aplenty in Malaysia. This Malaysian speciality originated from the
kampong (village) folks of the northern and middle parts of Peninsula Malaysia.

Fish curry or seafood curry with okra is one of the most widely eaten curries amongst the
Malaysian people. Adding okra to the curry makes the dish somewhat different, imparting a
pleasant aroma to the curry.

Recipe (Serves 4)
Ingredients:
 Red or Black Snapper 1 no
Whole cleaned and filleted 650 - 800 gm
 Tiger Prawns 300 gm
 Scallops 160 gm
 Shallot (thinly sliced) 80 gm
 Garlic (thinly sliced) 40 gm
 Fresh Young Ginger (thinly sliced) 30 gm
 Tomatoes 2 no
 Fish Curry Powder 250 gm

 Fresh Curry Leaves 1 stalk

 Tomato Paste 60 gm
 Tamarind Juice 60 ml
 Coconut Milk 200 ml
 Okra (Ladies Finger) 6 no
 Eggplant 1 no
 Fresh Red Chillies (cut into slices) 2 no
 Fresh Green Chillies (cut into slices) 2 no
 Water 300 ml
 Salt and Pepper to taste
 Cooking Oil 40 ml

For the Rempah (Spice) Mix:

 Ground Coriander 4 tablespoon
 Ground Cumin 4 tablespoon
 Ground Aniseed 3 tablespoon
 Chilli Powder 2 tablespoon

Method
1. Heat up oil in a pot and fry the shallot, garlic, curry leaves and mixed spices
for about 1 minute. Add the pounded ginger, tomato paste, fish curry powder and fry
until fragrant.
2. Add the tamarind juice and coconut milk, before bringing it to a boil.
3. Add the fish steaks, tiger prawn, scallop, okra (ladies fingers), eggplant and
tomato.
4. Simmer for another 8 minutes. Add salt and pepper to taste.