GULAI NASI DAGANG
800 gm tuna fish,cut into pieces
2-3 pieces asam gelugor or tamarind juice to taste (must not be very sour)
5 cup thick coconut milk
5-6 green chilis,keep it whole
Salt and brown sugar to taste
1 cube ikan bilis stock or chicken stock cube
Grind to a paste:
200 gm shallots
40 gm garlic
50 gm ginger
50 gm lengkuas (galangale)
15 gm belacan
35 gm fresh turmeric
30 gm dry chili, soaked, I use a big kind of a chili I am not very sure of the name
this chili bring out a very beautiful red colour when cooked but it is not hot
if you like this curry hot then you can add in a few bird eye chilis.
1. Heat a oil in a pan and add in the grind paste and fry until the oil rise.
2. Add in the rest of the ingredients and cook till the fish is cook and the gravy is thick.