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Gulai Tempoyak (fish curry with fermented durian): recipe illustration
Fish & seafood

Gulai Tempoyak (fish curry with fermented durian)

A Malay curry with a tangy, slightly fruity taste, made with fermented durian (tempoyak) and coconut milk. The fish cooks gently in a creamy sauce, typical of the cooking of Sumatra and northern Malaysia.

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Ingredients

Ingredients

Pâte d'épices

Spices & seasoning

Optional extras

On the side

Instructions

  1. Blend the chillies, onions, garlic and ginger into a fine paste.
  2. Heat the oil over medium heat, then fry the paste for 4 minutes until fragrant.
  3. Add the crushed lemongrass, the bay leaves and the water, then let it simmer for 5 minutes.
  4. Stir in the tempoyak, crushing it with a spoon so it dissolves into the liquid.
  5. Pour in the coconut milk, season with salt and pepper, then simmer gently for 8 minutes.
  6. Lower the fish fillets carefully into the sauce and cook for 6 to 8 minutes without stirring, until they flake easily with a fork.
  7. Remove the lemongrass and bay leaves, taste and adjust the salt, then serve hot with rice.

Variations and tips

Prawn version. Replace the fish with 400 g of peeled prawns, added during the last 3 minutes of cooking.

With local ingredients. If tempoyak is hard to find, mix 100 g of frozen durian purée with 1 tablespoon of lime juice and 1 teaspoon of salt, and leave to rest in the fridge for 24 hours.

More ideas

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Original Ecomely recipe.