Up north, when someone mentions "gulai", it probably means kari (curry) . Making "gulai" the right way is not for the uninitiated. It is a time-consuming effort, simply because the spices need to be really cooked through in order to achieve the right consistency and the right taste. And the right look, of course. A "gulai" that looks too pale, too thin, too thick, too "undone" runs the risk of turning off the appetite!
In some households, the gulai is a must, a requisite dish to accompany each (rice) meal. Needless to say, the cook of the house would necessarily have mastered the art of making the perfect gulai, be it gulai ikan, gulai daging, gulai ayam, gulai kambing, gulai sotong or gulai udang. And there are also other less common gulai dishes .... gulai ikan kering, gulai remunggai, gulai rebung, gulai nangka, gulai umbut pisang, ..... each one as delicious as the next!
I wasn't much of a gulai/curry person until I married my husband. For one thing, I was at boarding school in a southern state for 5 years and did not grow up on a regular diet of the gulai, Kedah-style. Not having ventured much into the kitchen pre-marriage, I also had no idea how to make a proper gulai dish. (My first attempt had the spices tasting like .. spices! All grainy and not smooth at all. The trademark of an undercooked curry).
I learnt to make 'proper' gulai from watching my mother-in-law in the kitchen. She makes a mean gulai that is unparalleled. Still, I do not cook the gulai very often .... maybe because when you cook curry, your whole body (and the whole house too) will end up smelling like curry itself!
So how do you make the gulai/curry, Kedah style? I made some 'gulai' ikan tenggiri with the fish roe last night (the fish is fresh from KOTH's weekend fishing trip), and this is how I made it:
First, the 'rempah kari" has to be fried (after you fry till brown some onions, garlic, 'biji sawi' (mustard seeds) and curry leaves), until it is 'garing'/crispy, but be careful not to scorch it. Then you add some tamarind juice and continue cooking, stirring ocassionally, until the oil rises to the surface (pecah minyak). Only then do you add the santan (coconut milk), water, and salt, and let it come to a boil until you see oil on the surface. By now your curry should have a rich red colour. Then add the fish and other ingredients. In my case, I added green chillies, tomatoes and eggplant. If I had had some okra/ladies fingers, I would have added that in, too. Let the fish cook through, adjust the taste by adding more salt if necessary, let it cook a while more ....... and that's it. Very easy, no?
Fish and roe cooking in the pot

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The gulai ikan tenggiri & telur ikan

Ready to eat!
.... (pictures from my mobile, excuse the quality) ...