How to make simple fish curry | Malaysian fish curry | Nyonya fish curry

Last week I have shown you how to make an authentic Nyonya vegetable curry. If you have missed last week video, you can still catch up with the link below. In that video, I have also shown you how to prepare and toast Malaysian shrimp paste called "belachan", which is used in this week recipe. This week I continue with my Nyonya theme with another authentic, classic Nyonya curry, which you can make easily at home, a simple fish curry. This Nyonya fish curry, which is a type of Malaysian fish curry is called "Gulai Tumis Hu" in Hokkien, which is a local Chinese dialect spoken widely in Penang, Malaysia. "Gulai tumis" is actually a Malay word, but pronounced slightly different in local Penang Hokkien. "Gulai" means "curry", "Tumis" means "frying" and "Hu" is a Hokkien word means "fish". So this is a fish curry using a technique of frying the curry paste. This simple fish curry is not a rich, creamy curry sauce but a sour, sweet and spicy curry sauce using tamarind juice or water to make the curry sauce for the fish.
Timecodes:
0:00 Intro
1:30 Ingredients to make this fish curry called "gulai tumis hu" an authentic traditional Malaysian Nyonya-style fish curry
4:35 Prepare ingredients
6:24 Make the curry spice paste called "rempah"
9:51 Cook the curry spice paste and make the fish curry
13:30 Plate and serve the Nyonya fish curry "gulai tumis hu"
Website: www.foodtripwithvictor.com/re...
Last week video on Nyonya vegetable curry "sayur lemak" - • How to make curry sauc...
There are 3 ingredients in this week recipe that you may or may not have used in your cooking unless you grew up in Southeast Asia:
1. Tamarind pulp. In Malaysian, it is known as "asam jawa". The tamarind pulp comes in a pasty block made from the pods of tamarind fruit. You can find this product packed in plastic available at Asian supermarkets depending on where you live. Here is a link to Wikipedia if you like to know more about tamarind, en.wikipedia.org/wiki/Tamarind
2. Malaysian shrimp paste affectionately known as "belachan" in Malaysia. It is made from fermented shrimps and condensed into a block. To get the best flavour out of the shrimp paste, you will need to toast it first before using on your dish. Typically used in a Malay and Nyonya cooking in Malaysia. You can find this product at Asian supermarkets depending on where you live. Here is link to Wikipedia if you like to know more about shrimp paste, en.wikipedia.org/wiki/Shrimp_...
3. Torch ginger flower also known as "bunga kantan" in Malaysia. This is rarely available in western countries. If you are fortunate enough to find it where you live, it usually comes frozen packed at Asian supermarkets. I have not seen a fresh one in Melbourne, Australia yet! Only frozen packed. It is used in Malay and Nyonya cooking. It has an aromatic scent with a sharp, distinctive interesting flavour and slightly sweet. Here is a link to Wikipedia, en.wikipedia.org/wiki/Etlinge...
Detailed recipe instructions: www.foodtripwithvictor.com/re...
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| fish curry with tamarind | tamarind

[@Santhoshiniweerasinghe]

Wow super sonic fantastic yummy recipe Thank U so much Dear 🙏👍👌🤩😋🤗

[@AngryPJ]

This looks so good, yet simple enough for even me! I'll definitely try it 😋😋😋😋

[@AngelineGoh-st2nk]

Wow! Amazing. Love this recipe. Thank you so much for sharing.

[@foodtripwithvictor]

Hi @Angeline Goh...you are most welcome, and thanks for watching my video channel. Cheers, Victor

[@caroldegraa1]

Looks delicious, thank you for sharing your recipe.

[@foodtripwithvictor]

Hi @Carol Yuen...you are most welcome. Thanks for visiting and watching my video channel. I hope you have try making it and enjoy eating it too. By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of new viewers who happen to stumble and read the comments, I like them to know my answer to your question. Cheers, Victor

[@adelfasab-it627]

Wow. I want to try this.

[@foodtripwithvictor]

Hi @Adelfa Sab-it..hope you enjoy trying out this recipe and better still, eating! Cheers, Victor

[@Joopy707]

Thank you! Very detailed and I love the production quality!

[@foodtripwithvictor]

Hi @JJ..you are very welcome. Glad you enjoy watching my videos. Cheers, Victor

[@christinaaugustine27]

Awesome!

[@foodtripwithvictor]

@Christina Augustine...thanks! Cheers, Victor

[@amcreative3784]

Looks and sounds delicious.

[@foodtripwithvictor]

Thanks @amcreative

[@user-uc9ln3sc6c]

Awesome recipe ❤ chef Victor

[@foodtripwithvictor]

Thank you 😊

[@user-uc9ln3sc6c]

@@foodtripwithvictor you are welcome Chef, looking forward to have more delicious recipes

[@shamstuartrussell8527]

Thank you Victor for sharing this delicious recipe.i will try this recipe today 😊

[@foodtripwithvictor]

You are welcome @Shamstuart Russell. Hope it works for you. Cheers, Victor 😋😊

[@ongcs4831]

Hi! Victor Khoo, I am glad I accidently "bumped" into your video while doing a search for "curry fish head". I love that fact that the curry gravy is thick. Will definitely give it a try soon. Thanks for sharing & looking forward to view more of your cooking videos.

[@foodtripwithvictor]

Hi @Ong CS...I’m glad you stumbled on my channel. Thanks for visiting and watching my videos. Hope my fish curry works for you. Cheers, Victor

[@MsGerda2011]

Mouth watering 😊

[@foodtripwithvictor]

🤣..thanks ☺️

[@michaelhoekheong6935]

Thank you for the recipe👍😋

[@foodtripwithvictor]

@Michael Hoe Kheong..you are very welcome and thanks for your support. Cheers, Victor

[@busybutterfly3501]

Really enjoy your video. Can't find torch ginger where I live. But the Vietnamese mint grows well in the summer. Thanks you so much for sharing.

[@foodtripwithvictor]

Hi @B Yim...thanks! I am glad you enjoy my video. I know..it is hard to find torch ginger bud overseas. Wonderful to hear that you have substitute with Vietnamese mint leaves and works well for the dish. Thanks for sharing. Cheers, Victor

[@ganalalmastudio9950]

Must try. TQ Sir.

[@foodtripwithvictor]

You are welcome @Ganal Alma Studio. Thanks 😊

[@zuraidaiskandar903]

Sedap nya Kari ikan nyonya Penang

[@foodtripwithvictor]

@Zuraida Iskandar...terima kasih banyak banyak. Cheers, Victor

[@jeansdaughter]

Thank you Victor - I like the careful and methodical commentary and the finished dish is mouth-watering! Subscribed and will look for your other videos too.

[@foodtripwithvictor]

@jeansdaughter…very happy to learn that you enjoyed watching this video recipe, and for your support and subscription to my channel. Cheers, Victor

[@haiyunhuang2491]

Victor, oh this dish really get me going! The Noya Curry Flavor fish is really so great. I have a lot of rice with this dish! Thank you so very much!❤❤❤

[@foodtripwithvictor]

😂😂😂 oh yes…the sauce is nice yeah. I will use it again the next day for something else or even as a sauce over the rice like you 😊😋 cheers, Victor

[@lokmanhitam7214]

Nice.

[@foodtripwithvictor]

Thanks 😊

[@gracecat2517]

Woo lala...looks delicious in the end...my fingers not able to reach out to get to taste it....so tempting...yeah will try cook this dish...thank u😊

[@foodtripwithvictor]

LOL..🤣..that’s the trick with cooking videos..makes a viewer hungry just watching it! 🤣😋 Cheers, Victor

[@hm2011100]

Thanks from a homesick Malaysian! May I ask what blender you use & which model/s you recommend? It seems great & I’m trying to build my kitchen tools

[@foodtripwithvictor]

Hi @Lipin Toh..The blender featured in this video is a Japanese brand called Takasima. I bought it a long time ago at a pop up stand in a shopping mall back in Penang. The model is TK-3168 but I don’t think they sell it anymore. The power is 240V 180 Watts power. You should be able to find alternative types of blender of this size. Try some of the department stores in the kitchenware department. Maybe if you see one that you like, google the model first for some customer reviews. That’s what I usually do before buying a new product I am not familiar. Cheers, Victor

[@ernaw852]

Hi Victor, your recipes are amazing. Do you mind if i ask you where in Melbourne you can buy frozen bunga kantan? i really want to try the exact ingredients if possible, thank you.

[@foodtripwithvictor]

Hi @Ema W...thanks for watching my videos. Of course, I am happy to share where I bought the frozen bunga kantan. It is a large Asian supermarket called "Minh Phat" at the corner of Nicholson Street and Victoria Street in Richmond. The exact address is 2-8 Nicholson Street, Abbortsford. You can find a good range of Malaysian ingredients there. All the best and happy shopping for your ingredients. Cheers, Victor

[@ernaw852]

@@foodtripwithvictor thanks so much for the information.

[@foodtripwithvictor]

@@ernaw852 ...you’re very welcome.

[@gracecat2517]

Love the way you explained and show how even remove the seeds and unwanted parts... very relaxed and comfortable watching n learning with you. Thank you so much. 😊

[@foodtripwithvictor]

Thanks @Grace Lee 😊

[@andrewwilliam363]

Very lovely and beautiful delicious, hi how are you!

[@Austin-dd5je]

Grace Lee. Good afternoon, how are you doing?

[@wayfarerchic]

Wow looks amazing. If I don’t have the ginger flower, what could I replace it with?

[@wayfarerchic]

@@foodtripwithvictor thank you for the recommendation! I have some kaffir lime leaves :)

[@foodtripwithvictor]

Hi @Daowz S..thanks for watching my video. There is no other herb that I am aware that has a similar delicate sweet flavour and aroma like the ginger flower. Although if you like kaffir lime leaves, which is also one of my favourite herb to flavour a dish, you can slice them very thinly and put in towards the end of your cooking. It adds a beautiful sweet citrusy aroma to the fish curry. By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of new viewers who happen to stumble and read the comments, I like them to know my answer to your question. Cheers, Victor

[@wayfarerchic]

@@foodtripwithvictor I was wondering that! Thank you again victor!

[@abdhamidismail1146]

Tq sir.

[@foodtripwithvictor]

You are welcome 🤗

[@singy1980]

You are a great teacher! 6/2022

[@foodtripwithvictor]

Thank you ☺️

[@brianrollins3245]

can you freeze the leftover gravy? No pomfret here; our amah used to sometimes make this fish curry with merah, which I believe is equivalent to red snapper. I must give it a try.

[@foodtripwithvictor]

Hi @Brian Rollins…yes, definitely. I do that all the time with my curries that I couldn’t finish in one meal. If the protein in the curry is meat, it is okay to freeze the meat with the curry as well. If it’s a fish curry, we will eat all the fish. If you plan to eat the leftover curry in the next 2 days, you can leave in the fridge. Otherwise freeze it if you plan to keep it longer. If frozen, take it out the night before and leave in the fridge. Do not leave it in the fridge for more than 1 day once you remove from the freezer. Cheers, Victor

[@thinguyen-cq6uj]

Hi You said you were able to get the ginger flower in Melbourne? is that melb in Victoria? If so where exactly please? thank you so much

[@foodtripwithvictor]

Hi @thi nguyen..I got my frozen torch ginger bud at an Asian supermarket in Richmond, place called Minh Phat at the corner of Victoria St and Nicholson St. Another place I’ve seen is in Chinatown CBD in Little Bourke Street called Great Asia Food Store. I think you have a better chance of finding it if the Asian supermarket has a good stock on Malaysian products. Good luck hunting down this unique flavoursome ginger bud. Cheers Victor

[@adamc378]

Thank you Victor for this recipe which I crave so much since being in melb unable to travel back to Malaysia to taste this. Sometimes when I tried to cook this - it turns out bitter. What ratio of shallots / chillies / garlic do u use?thank you 🙏.

[@foodtripwithvictor]

Hi @Adam C...thanks! I know what you mean. Did you use red onions when you make your curry paste? You will get the bitterness and harshness from using too much red onions. But with french shallots, they are milder and sweeter in flavour. Before you finish cooking, taste first..if you find it too bitter or spicy, you can adjust by adding sugar. As for the portion ratios..depending on the size of french shallots..if they are small, really small, you can use more of them. More french shallots than garlic..curry should not be too garlicky in flavour. I have a written recipe on my RECIPE website. You can find a link in the "description" box on each of my videos. Here is the link for this video, www.uniquelypenang.com/recipes/fish-curry-%22gulai-tumis-hu%22 Cheers, Victor

[@adamc378]

Thank u Victor I believe I may have used red onions instead of French shallots😅 ...i will keep in mind not to next time.. I do enjoyed your show and recipes, do u conduct cooking classes in melb? 😀 I’m learning myself trial and error sometimes it’s turn out ok however when it comes to making chilli / sambal paste I’m terrible at it.😭

[@foodtripwithvictor]

@@adamc378 ...I haven’t thought of doing cooking classes in Melbourne. Although I have done some classes in the past in Hobart and Penang 😊. If you want to make a basic sambal belachan..all you need to do is add dried chillies (but you need to presoak them to soften), fresh chillies, toasted belachan and a bit of sea salt. Use the mortar and pestle to pound them for best results. Or just use a blender. Squeeze some fresh lime juice..you can also add a tiny bit of sugar to balance the acidity of the lime juice. Cooking is all about experimentation..make it fun..so you enjoy it. I was the same when I first started. You get better over time 😊 cheers, Victor

[@adamc378]

😊 thank you . I will give it a go.

[@gracecat2517]

Amazed by your cooking. Thank you so much..your explaination and so detailed. Yes indeed not easy to get ginger flower. Here in my country do add ginger flower in Rojak receipe. I guess you know what is Rojak😊👍

[@foodtripwithvictor]

@Grace Lee...thanks for your comment. Yes, I am familiar with “Rojak”. Love to eat it in my younger years. Strange I don’t crave for it anymore. I didn’t know about adding torch ginger flower in rojak. Which country? Cheers, Victor

[@gracecat2517]

@@foodtripwithvictor In Singapore😊

[@foodtripwithvictor]

@@gracecat2517 ..hello neighbour 😊

[@tantongchyejohnny3483]

Tried it … really nice ….

[@foodtripwithvictor]

Hi @Tan Tong Chye Johnny…thanks for trying out my recipe and letting me know it works for you. Cheers, Victor

[@tantongchyejohnny3483]

The curry is same as laksa gravy … my mother used to make …

[@foodtripwithvictor]

@@tantongchyejohnny3483 do you mean the Penang asam laksa? Yes it is quite similar and the fragrantly aroma is distinctively from the bunga kantan or torch ginger bud.

[@squange20]

Lol, some nice Caribbean music to boot.

[@foodtripwithvictor]

Hee hee...thanks @squange20.

[@leechristene9582]

Where do i find the quantities of the ingredients

[@alicegoh2959]

Hi victor if I don’t belachan can I not to add belachan

[@foodtripwithvictor]

Hi @Alice Goh…you don’t have to add belachan if you don’t have it. It will still taste good. Cheers, Victor

[@joycemagdalene7950]

Can i use asam keping? If can, how many pieces?

[@foodtripwithvictor]

Hi @Joyce Magdalene…yes, you can. It depends on how sour you like in your dish. But for me, 2-3 should do. Cheers, Victor

[@rolandrayn4869]

This is a fish curry dish 'Nyonya' style. Why do you not add on Curry paste ?

[@foodtripwithvictor]

Hi @Roland Rayn..you can but the flavour will be different and stronger. It’s really up to individual taste. That’s why the beauty of making your own dish at home. Why don’t you try with and without adding a curry paste and let me know what you think 🤔 Cheers, Victor

[@tonykeebenglim3253]

The recording volume is too low. It's hard to hear you clearly despite turning up the volume to maximum

[@neohsweehoe5299]

I think there's too much sugar. If a dish has sufficient salt, it will be tasty. 3 tablespoons is really too much.

[@Ramsworldwidevolg]

Nothing originated from the Malays!!!...Curry recipies all originated from Indian and Sri Lankan cooking...please correct yourself!

[@Ramsworldwidevolg]

Even the word 'Sambal' is a Sri Lankan dish!...Malays just stole it and says that its their own!!..Shameless!

[@Anna-kn5ks]

Dont be childish. Theres more to life than fighting over this. Grow up!

[@bbqboy175]

Hi Victor! Have just stumbled across your channel and love your recipes. Great local content as well being from Melbourne myself. Many thanks for giving me some beautiful Malaysian recipes. Also do you have an Instagram account to follow?

[@foodtripwithvictor]

Hi @BBQ BOY..thank you. Glad to know you came across my channel. Welcome. Yes, I do have an IG, @foodtripwithvictor. Cheers, Victor