Ikan Gulai

Fish Simmered in Spicy Gravy with Ladies’ Fingers and Brinjal (Eggplant)

I remember this hearty dish more for its soft brinjal than for its fish or thick gravy. I think
it was the one way my mother could get me to try brinjal (eggplant), scraping the soft flesh
and seeds off the skin and meshing it with my white rice. I personally prefer the dish with
red snapper although traditionally stingray (ikan pari) fillet was used. Nowadays, an almost
similar dish can be found in kopitiams, almost like a Chinese type of fish head curry.

makes 6 to 8 servings

spice paste

5 candlenuts (buah keras)

30 g or 1 ounce turmeric (kunyit),
skinned and sliced finely

60 g or 2 ounces lemon grass (seray),
upper stalks and outer layers
removed, sliced thinly

600 g or 1¼ pound shallots, peeled
and quartered

60 g or 2 ounces dried chillies, soaked
in hot water to soften, then strained

5 tablespoons sugar
½ tablespoon salt

main dish

900 g or 2 pounds Spanish mackerel
(ikan tenggiri) or yellow snapper

3 tablespoons tamarind (assam) pulp,
soaked in hot water for 30 minutes

4 cups hot water
1 tablespoon oil
230 g or 8 ounces ladies’ fingers (okra)

230 g or 8 ounces brinjal (eggplant),
trimmed, halved and sliced lengthwise

4 stalks laksa leaves (optional), stemmed
1 teaspoons salt
2 tablespoons sugar

spice paste

1.   Pound or blend the candlenuts, turmeric, lemon grass,
shallots and dried chilli in the order given until you achieve a
fine paste. Season with sugar and salt.

main dish

1.   Rinse and pat dry the fish.

2.   Strain the tamarind juice and discard the seeds and
fibre. Reserve the tamarind juice.

3.   Trim the ends of the ladies’ fingers.

4.   Trim the brinjal, half lengthwise and crosswise.

5.   Heat a saucepan and add oil. When the oil shimmers,
add the spice paste. Lower the heat and fry until fragrant.

6.   Pour in the tamarind juice. Bring to a boil. Add the
ladies’ fingers and eggplant, lower to a simmer and cook
until the vegetable softens, half cooked.

7.   Then add the fish and laksa leaves let it boil very briefly,
lower the heat to a simmer until the gravy thickens. Season
with salt and sugar.

232  Growing Up in a  Nonya Kitchen ~ Our Daily Fare