West Sumatran fish curry with coconut milk (Gulai ikan) from Madhur Jaffrey's Far Eastern Cookery by Madhur Jaffrey

  • shallots
  • red peppers
  • candlenuts
  • coconut milk
  • curry leaves
  • galangal
  • fresh ginger
  • kaffir lime leaves
  • lemongrass
  • mint
  • paprika
  • turmeric
  • cherry tomatoes
  • lemons or limes
  • white-fleshed fish
  • dried red chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sharonbakar on April 30, 2022

    A lovely light, fresh-tasting dish but the recipe makes it sound more complicated than it actually is. For a more authentically malaysian curry omit the dried chillies, the paprika and red pepper and instead use ground fresh red chillies (I added three and it was medium hot - just use one or two if you don't want the heat.)

  • kmattingly on June 12, 2012

    Fabulous dish, I use snapper cutlets. The amount of chilli can be reduced to lessen the fire but the coconut milk does take some of the heat away. The burst of tomato from the cherry tomato halves in this dish is lovely. I recommend everyone try this at least once in their lifetime.

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