Malaysian Style Gulai Tumis Prawn and Fish Curry
with Green Beans, Jasmine Rice and Sesame Seeds
Gulai tumis fish curry is a spicy and tangy Malaysian curry, particularly popular in Northern Malaysia and Penang. Its flavour profile is hot and sour, with tamarind chutney giving the curry a distinctive sweet, tangy note and additional chilli for a kick of extra heat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
2 unit(s)
Medium Tomato
1 unit(s)
Onion
80 grams
Green Beans
1 sachet(s)
Malaysian Style Paste
(Contains: Soya)
1 pinch
Chilli Flakes
2 unit(s)
Basa Fillets
(Contains: Fish)
150 grams
King Prawns
(Contains: Crustaceans)
40 grams
Tamarind Chutney
(Contains: Cereals containing gluten, Barley)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Sauce
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered).
Leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press). Cut the tomatoes into 1cm chunks. Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and stir-fry, stirring occasionally, until golden, 10-12 mins.
While it fries, trim and cut the green beans into thirds.
Once the onions are golden, add the garlic, Malaysian style paste and half the chilli flakes (add less if you'd prefer things milder). Fry until fragrant, 1 min.
Next, stir in the green beans and tomatoes. Cook until the veg starts to soften, 3-4 mins, stirring occasionally.
While the veg cooks, cut the basa into 4cm pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.
Once the veg has softened, stir in the water for the sauce (see pantry for amount). Season with salt and pepper. Drain the prawns.
Bring to the boil, then lower the heat to medium. Nestle the prawns and fish pieces into the sauce, spooning some of the sauce over the top of the fish so the pieces are well coated.
Simmer gently until the fish and prawns are cooked, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. The fish and prawns are cooked when opaque in the middle.
Once the fish is cooked, remove from the heat and drizzle over the tamarind chutney.
Gently shake the pan to incorporate the tamarind into the sauce, taking care not to break up the fish too much.
Share the rice out between your bowls and spoon over the prawn and fish curry.
Sprinkle over the sesame seeds and remaining chilli flakes (add less if you'd prefer things milder).
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