Fish Curry with Fermented Durian
Makan Tengah Hari • Malaysia
How to Make Fish Curry with Fermented Durian (Traditional & Healthy Version)
Fish Curry with Fermented Durian, known locally as Gulai Tempoyak Ikan, is a beloved dish in Malaysian cuisine, especially among the Malay communities in Pahang and Perak. This hearty curry features freshwater fish simmered in a fragrant, spicy broth enriched with tempoyak — a unique fermented durian paste that imparts tangy, creamy, and slightly pungent notes. The dish beautifully showcases Malaysia’s multicultural food heritage, blending local spices, coconut milk (santan), and herbs like lemongrass and turmeric leaves for a truly complex and satisfying flavor. Tempoyak’s robust aroma and taste pair perfectly with the delicate fish, making this curry a standout on any Malaysian lunch table. This recipe is a lighter, health-conscious version that uses minimal oil and fresh, whole ingredients, making it suitable for calorie counters and health enthusiasts. It is typically enjoyed with steamed rice and fresh ulam (herbs and raw vegetables). Fish Curry with Fermented Durian is not only nutritionally rich but also a celebration of Malaysia’s indigenous ingredients and traditional fermentation techniques, making it a must-try for anyone interested in authentic Malaysian cooking.
Bahan-bahan(untuk 1 medium bowl with fish and curry gravy)
- 250g Fresh river fish (patin or tenggiri) (cleaned and cut into chunks)
- 2 tablespoons Tempoyak (fermented durian) (local fermented durian paste)
- 1/2 cup Santan (light coconut milk) (use low-fat for healthier option)
- 1 stalk Lemongrass (bruised)
- 2cm Fresh turmeric root (peeled)
- 3 Bird’s eye chili (adjust to taste)
- 4 Shallots (peeled)
- 2 cloves Garlic (peeled)
- 1 Turmeric leaf (finely sliced) - pilihan
- to taste Salt
- 1 teaspoon Cooking oil (use canola or sunflower oil)
Arahan
- 1
Prepare the spice paste by blending shallots, garlic, turmeric root, and bird’s eye chili into a smooth paste.
5 minutes
Add a splash of water to help blending if needed.
- 2
Heat oil in a medium pot. Sauté the spice paste and bruised lemongrass until fragrant.
3 minutes
Keep heat medium-low to avoid burning the spices.
- 3
Add tempoyak and stir well into the sautéed paste to combine flavors.
2 minutes
Use fresh tempoyak for the best tangy aroma.
- 4
Pour in 1 cup of water and bring to a gentle simmer.
2 minutes
Adjust water for your preferred curry thickness.
Kenapa hidangan ini sihat
By using fresh, local ingredients and reducing the amount of coconut milk and oil, this Malaysian curry is both flavorful and light. Fish provides essential omega-3 fatty acids and is low in calories compared to red meats. The addition of tempoyak introduces beneficial probiotics, while the herbs and spices boost immunity and digestion. This makes it a wholesome meal for lunch without excess calories.
This Fish Curry with Fermented Durian is packed with lean protein from fresh fish, healthy fats from light coconut milk (santan), and a variety of vitamins, minerals, and antioxidants from turmeric, lemongrass, and chili. Fermented durian (tempoyak) is a probiotic-rich ingredient that supports gut health. The use of minimal oil and light santan keeps the saturated fat content low, making it suitable for those managing their calorie intake.
Petua
- 💡Tip 1: Use the freshest fish possible for optimal flavor and texture.
- 💡Tip 2: Adjust the tempoyak based on your preference for tanginess.
- 💡Tip 3: Add extra turmeric or daun kesum (Vietnamese coriander) for a more aromatic curry.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid splitting the santan.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
