Gulai lemak is such an easy local dish to prepare, and truly delicious to boot. The best thing is about this recipe is that it’s pretty fool-proof. This striking yellow gulai will brighten up your meal. Best with hot white rice!
Spicy gulai with a hint of sweetness...
Serves 3 - 4 people
Pineapple adds a nice sweet and sour note to this dish.
250g squid, cleaned and cut into rings
4 shallots, roughly cut
12-15 red bird's eye chilli
2 tsp turmeric powder
400ml coconut milk
1 small can pineapple rings. drained, cut into cubes
Salt to taste
Red chilli, sliced, for garnish
Curry leaves, fried, for garnish
1. Blitz the shallots and red bird's eye chillies in a food processor to make a rough paste, or use a mortar and pastel.
2. In a wok or pot, heat a couple of tablespoons oil. Fry the paste until fragrant, about 5 minutes.
3. Pour in coconut milk and add turmeric powder. Stir well.
4. Bring to a boil, then simmer gently for 20 minutes until the kuah has thickened and the paste is cooked.
5. Add in squid and pineapples, cook for 5 minutes.
6. Garnish with sliced chillies and curry leaves. Enjoy with hot white rice, with maybe some fried salted fish on the side.