Ingredients with Measurements:
- 1 fish head (preferably red snapper or grouper)
- 2 cups coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 3 bay leaves
- 1 turmeric leaf (optional)
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 2 tbsp oil
Special equipment needed:
- Mortar and pestle (for bruising lemongrass)
- Large pot or wok
Step-by-step instructions:
1. Clean the fish head thoroughly and cut into serving pieces.
2. In a mortar and pestle, bruise the lemongrass to release its flavor.
3. In a large pot or wok, heat the oil over medium heat.
4. Add the lemongrass, kaffir lime leaves, bay leaves, and turmeric leaf (if using). Stir-fry for 1-2 minutes until fragrant.
5. Add the coconut milk, water, tamarind paste, palm sugar, and salt. Stir well to combine.
6. Add the fish head pieces to the pot and bring to a boil.
7. Reduce the heat to low and simmer for 15-20 minutes until the fish is cooked through and the sauce has thickened.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 28g
- Carbohydrates: 12g
- Protein: 16g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Red snapper or grouper can be substituted with any firm white fish.
Variations:
- Add vegetables such as eggplant, okra, or green beans to the pot.
- Use chicken or beef instead of fish.
- Add more chili for a spicier version.
Tips and tricks:
- Use fresh coconut milk for the best flavor.
- Adjust the amount of tamarind paste and palm sugar to your liking.
- Remove the fish head pieces from the pot before serving to make it easier to eat.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with chopped cilantro or sliced chili.
Pairings:
- Serve with a side of sambal or pickles for extra flavor.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Gulai is a type of curry that originated in Indonesia and is commonly found in Malaysian and Singaporean cuisine.
Flavor profiles:
- Creamy, savory, slightly sweet, with a hint of tanginess from the tamarind.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian