Today marks the first day of the holy month Ramadhan and Muslims around the world will begin fasting during the daylight hours for a 30day period. Here i would like to wish all my Muslim friends and readers," Selamat Berpuasa and have a blessed Ramadhan!"
Gulai Tumis is something like assam fish but they call it hot and sour fish curry . The sourness of this dish mainly comes from the extracted juice from the tamarind paste ( assam jawa) and how can we forget the ginger flower ( bunga kanthan) , i think this is quite an essential ingredient for cooking assam, it really enhances the flavour and i've also added some laksa leaves ( daun kesom) to go with that. This is a very appetising dish especially for those of you who loves sour and spicy dish and i can assure you that you will also end up 'drinking' a lot of this gravy!
1 medium sized black pomfret
3 stalks of laksa leaves/ daun kesom
1 ginger flower bud, finely sliced
20 dried chillies ( soak them in hot water first to soften them)
4 cloves garlic
3 stalks lemongrass, white parts
1 tbsp sugar
5 tbsp oil
80gm chilli boh
50gm tamarind paste(assam jawa)+ 500ml water to get tamarind juice
11/2 tsp salt
3-5 tsp sugar
1. Saute the pounded ingredients with oil together with the chilli boh in wok till aromatic, take around 10 minutes
2. Pour in the tamarind juice and add in the laksa leaves and bring to boil. Let simmer for about 10 minutes.
3. Add in the fish, ginger flower,salt ,sugar and taste. Let simmer for another 5-10 minutes. Done.
Will be sharing this dish in the Muhibbah Malaysian Monday Event