Place of Origin: Java
Source: My Grandmother
There are many different varieties of Indonesian curry. Each is special and unique!!!. One of those varieties is called "Gulai or Gule". This dish is very popular in most part of Java and West Sumatra region. I've got this recipe from my grandmother, one who's spent almost her private, social and profesional life in the kitchen ;-). Personally I would say "Gulai" is considered to be a ligt or a mild curry, compared to it's heavy sort of currys which usually contain some distinctive curry spices such as : cinnamon, clove, cumin and cardamom. However it doesn't mean that this recipe lack of curry's taste and flavour. In contrary if you are a kind of Curry's fan but do not like a strong aromatic smell of the above mentioned spices, then I will recommend you to try this once. If preferred, you can also use meat or chicken instead of fish.