Gulai Tumis Ikan
Sour Fish Curry (Penang Style)
Yes, with a tweak: request no added sugar or cornstarch/flour thickeners. About 12g net carbs per serving, on the higher side for Malaysian food, so watch the portion.
What it is
A vibrant and tangy Penang specialty, this fish curry is known for its distinct sourness from tamarind, balanced with a fiery blend of dried chilies and aromatic spices. Typically prepared with firm fish like mackerel or snapper, it's a rich, flavorful, and aromatic dish.
Key ingredients
Fish (e.g., mackerel, snapper), dried chilies, shallots, garlic, galangal, lemongrass, fresh turmeric, belacan (shrimp paste), tamarind paste, ginger flower (bunga kantan), daun kesum (Vietnamese coriander/laksa leaf), cooking oil, salt.
How to make it keto
Request no added sugar or cornstarch/flour thickeners. Ensure only keto-friendly vegetables (e.g., okra, if added) are used, avoiding potatoes or other starchy vegetables.
Say this to the waiter (Malay)
Gulai Tumis Ikan ni, jangan letak gula atau pemekat. Guna sayur keto macam bendi saja, jangan letak kentang.
For Gulai Tumis Ikan, no added sugar or thickeners. Please ensure only keto-friendly vegetables like okra, no potatoes.
Watch out for
Restaurants might add sugar to mellow the sourness or use cornstarch to thicken the gravy. Tamarind paste naturally contains some carbohydrates; a large serving of the gravy could increase total carbs.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Malaysian menuAll 735 Malaysian dishes ›
