11 years ago, I married Azmi Abdul Rahman and my diet just changed from soups and steam dishes, to Curries and Sambals! Nasib baik ada Serbuk Adabi Consumer … kalau tak? Tak berasap lah dapur!
I made Gulai Kepala Ikan Salmon a few days ago using their “New Serbuk Gulai Ikan” (what a unique colour btw - quite a departure from your usual look!)
And just before you think this is my own recipe … I cheated. It’s actually the recipe that’s recommended on their packet! LOL. Here’s what you need:
6 tablespoons of Cooking Oil
Ingredients A:
1 Big Onion
2 pieces of Garlic
1 inch of Ginger
1 teaspoon of Mixed Herbs or Mixed Fenugreek
1 stalk Curry Leaves
1 Tomato (cut to 4)
Ingredients B:
1 packet of Serbuk Gulai Ikan (24gm) or *2 packs if you want it spicier
5 shallots (grind)
1/2 inch Ginger (grind)
2 pieces of Garlic (grind)
Ingredients C:
600gm fish of your choice
600ml water
2 1/2 teaspoon of Tamarind
2 okra
3 red chilis
1 tablespoon of Salt
Instructions:
1.Heat Oil in Pan
2. Saute ingredients A until fragrant
3. Add in the Gulai Ikan paste with ingredients B. Saute for 3-4 minutes until oil separates, using low heat
4. Add ingredients C. Leave it for 8-9 minutes over medium heat until boiling (I added the salmon last)
5. Add salt. You can add coconut milk if you wish, but I didn’t.
6. Serve piping hot with fluffy rice/ breads of choice
�p/s: The difference between their curry powder and their Gulai ikan is in colour and it’s spicier - most Malay curries would use their legendary Serbuk Ikan Kari.
If you make this dish, do remember to tag me if you’re posting it up k? Would love to hear from you!
@hyziereza @syedded
#adabi #bersihdanasli #adabiprihatin #adabilovers #stayathome #serbukgulaiikanadabi
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