This red snapper gulai (curry) features a savory yellow broth with a fresh tangy touch from asam kandis (Garcinia tamarind), a hallmark of richly spiced Sumatran coastal cooking. The tender fish pairs perfectly with the savory, spicy coconut milk broth, best enjoyed warm with steamed rice. The flavor is complex yet stays light on the palate thanks to the bright tanginess.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 600 grams, cut into 4-5 pieces red snapper
- 600 ml coconut milk from 1 coconut
- 3 pieces asam kandis (Garcinia tamarind)
- 1 leaf, tied in a knot turmeric leaf
- 3 leaves kaffir lime leaves
- 2 stalks, bruised lemongrass
- 3 inch piece, bruised galangal
- 8 shallots
- 4 cloves garlic
- 6 pieces curly red chilies
- 5 pieces, to taste red bird's eye chilies
- 3 inch piece turmeric
- 2 inch piece ginger
- 3 , toasted candlenuts
- 1 tsp ground coriander
- 1.5 tsp salt
- 1 tsp granulated sugar
- 3 tbsp, for sautéing cooking oil
- 200 ml water
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👩🍳 Instructions
- 1 Rub the snapper pieces with a little salt and lime juice, let sit for 15 minutes to remove any fishy smell, then rinse clean.
- 2 Grind the shallots, garlic, red chilies, bird's eye chilies, turmeric, ginger, candlenuts, and ground coriander until completely smooth.
- 3 Heat the cooking oil and sauté the ground spice paste together with the lemongrass, galangal, kaffir lime leaves, and turmeric leaf until fragrant and cooked through, about 5-7 minutes.
- 4 Pour in the water and cook until it boils and the spices are evenly mixed in.
- 5 Add the coconut milk little by little while stirring gently so it doesn't separate, and cook over low-medium heat.
- 6 Add the asam kandis, salt, and sugar, stir well, and cook until the broth boils and thickens slightly.
- 7 Add the snapper to the broth and cook over low heat for 12-15 minutes until the fish is fully cooked, occasionally ladling the broth over the fish so the flavors soak in.
- 8 Taste and adjust the salt and tanginess as desired, then remove from heat and serve warm.
💡 Tips
• Don't stir too often while cooking the fish so the pieces don't fall apart.
• Use low heat once the coconut milk is added so it doesn't separate and the broth stays creamy.
• If you can't find asam kandis, you can substitute 2 tbsp of thick tamarind water.
• Choose fresh red snapper with firm flesh so the curry has a better texture and doesn't fall apart during cooking.
📊 Nutrition Facts / serving
310
Calories (kcal)
28 g
Protein
20 g
Fat
8 g
Carbs
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