MAKE YOUR OWN GULAI TUMIS PASTE (STRAITS CHINESE SEAFOOD CURRY PASTE)

 NYONYA GULAI TUMIS FISH CURRY

600g Big purple onions
2 medium lemon grass (use white part only)
1 whole pod garlic
20 dried chilli, seeded n soak
1 pc x 2" length fresh turmeric or 1.5 tsp heapful turmeric powder
2 pcs x 1" square belachan (abt 3mm thickness)
1. Peel, wash and cut onions n garlic.
2. Slice lemon grass thinly taking only d white part. Peel n slice turmeric..
3. Use a food processer with a feeder tube. With motor running, feed d sliced lemon grass n turmeric through d tube. Add in d soak dried chliis n blend until fine. Next, add in d garlic n onions.
4. Process until fine. Add in d belachan n process until d muxture is well blended.
5. Heat about 5 tbsp cooking oil in a wok n fry paste in medium fire until fragrant.
6. Remove n pack in bottles or use as required

NYONYA FISH GULAI TUMIS (FISH CURRY)

1 medium size white pomfret (Bawal Putih) or Senangin (Yellow Threadfin)

3 heapful tbsp tamarind paste

750ml water

1 .5 tbsp brown sugar

1 bunga kantan (optional), quartered

200 g okra/ladies fingers

1 medium brinjal, cut into 1.5" lengths n halved

1 bunch Daun Kesum (Polygynon leaveas), use leaves only

Salt to taste

5 tbsp prepared Gulai Tumis paste

1. Mix water with tamarind paste n strain.

Add prepared paste in a pot n heat. Stir in tamarind water n bring to boil. Add in kantan flower n daun kesum. Add in brinjal n bring to boil. Add in fish and okra.

2. Add in salt n sugar to taste.

3. Bring to boil n simmer, covered for 5 minutes. Off fire n leave fish to soak for another 5 minutes.

4. Serve with hot rice.