Gulai Ikan Pulau Brani (Brani Island Fish Curry)

A mellow, coastal-style gulai, fragrant with lemongrass and turmeric—shared at verandas when guests visit or when the weather calls for something warm and comforting.

Ingredients:

• 1 whole ikan tenggiri (mackerel) or batang, cut into steaks

• 2 cups coconut milk

• 1 cup water

• 2 tbsp tamarind juice

• 2 turmeric leaves (optional), torn

• 1 stalk lemongrass, bruised

• Salt to taste

Spice Paste (blended):

• 6 shallots

• 2 cloves garlic

• 1 inch fresh turmeric

• 1 inch galangal

• 2 dried chilies (softened)

• 1 tsp coriander seeds

Instructions:

1. Fry the spice paste until fragrant. Add lemongrass and turmeric leaves.

2. Pour in coconut milk and water. Simmer gently.

3. Add tamarind juice and salt. Taste for balance.

4. Slide in fish pieces and simmer on low heat until fish is cooked and sauce slightly thickened.

5. Serve with warm white rice and fresh ulam (raw herbs and vegetables).