东海岸金枪鱼Gulai Ikan Pantai Timur

鱼用盐及黄姜粉涂抹腌好，l收入冰箱30分钟。将鱼放入热油中炸至金黄色，捞起备用。Marinate fish with salt and turmeric powder. Set aside in chiller for 30 minutes. Heat oil and deep fry fish till just light golden and firm. Do not overcook.

在镬内热油, 放入肉桂，芥菜籽及咖哩叶，以中火爆香。Heat oil in a large pan, fry cinnamon sticks, mustard seeds and curry leaves over medium heat till fragrant and seeds start to pop.

加入研磨香料炒至油层隔离，加入椰浆和糖，焖煮至滚。Add blended paste ingredients and fry till oil separates. Add thin coconut milk and sugar. Bring gulai gravy to a simmer.

加入鱼和番茄，上盖煮至鱼熟，加入椰浆头，小火继续焖煮，以少许糖及盐调味。Add fish and tomatoes, simmer covered over low heat till fish is cooked. Add thick coconut milk, bring to a slow simmer. Season to taste with salt and sugar. This gulai should taste slightly sweetish.

以少许咖哩叶装饰即可配搭登嘉楼名菜达岗饭享用。.Garnish with curry leaves and serve with nasi dagang.