Malaysian fish curry

Preparation info

  • Feeds

    four

    • Difficulty

      Easy

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

If this book was scratch ‘n’ sniff, you’d be rushing off to cook this now, unable to hold out. Known as ikan gulai (ikan is fish and gulai is a thin curry traditionally made by the nonya, the Straits-born women of Malaysia), it’s a spice odyssey through coriander, cumin, fish-loving fennel seed and turmeric, smoothed with coconut milk and soured with tamarind. Bet you can smell it anyway.