Gulai is often described asIndonesiancurry,[8][2][9][10] although it is also considered a local dish in Malaysia and Singapore. Gulai is a common name to refer to curry dishes in the country,[1] although Indonesian, Malaysian, and Singaporean cuisine also recognisekari (curry). InJavanese-Surinamese cuisine it is known asguleh.[11]
Gulai recipes and ingredients are slightly different across the archipelago. For example the colour ofgulai in Java is mostly light yellow, while in Sumatra, it has a more reddish tone. In Palembang, thegulai composes of ingredients such as garlic, shallot, turmeric, turmeric leaf, and pineapple. In Minangkabau lands of West Sumatra, theruku-ruku leaf (Ocimum tenuiflorum) is a must-use ingredient, while in its Javanese counterpart, the coriander is favoured. Another difference is thattamarind is often added in Javanesegulai calledgule, giving it a slightly sourer taste than other versions ofgulai.[14]
Gulai originated on the island ofSumatra,[1] Indonesia and is thought to be a local adaptation ofIndian curry, having developed and derived from Indian influence on Southeast Asia. The dish is widely served in theMalay Archipelago, especially inSumatra, theMalay Peninsula,Java andBorneo. The thick and yellowishgulai sauce is one of the most common sauces found inMinangkabau cuisine, used to give a rich and spicy taste to meats, fish, and vegetables.Gulai is often described as succulent and spicy, yet subtly combining flavours of different spices into one suave and smooth taste which makes it difficult to figure out the individual spices used.[15]
The ingredients are simmered and slowly cooked incoconut milk,a mixture of spices andchili pepper. The thick golden, yellowish, succulent and spicygulai sauce has become a hallmark that can be seen on window displays of restaurant establishments inPadang, Indonesia. In Padang, smart cooking means being capable of preparinggulai.Rendang (beef simmered in coconut milk and spices),asam padeh (sour and spicy stew) andkalio (watery and light-coloured gravy) are often considered as variations of Padanggulai.[16]
In Malaysia,asam pedas, a popular Malay sour fish soup is sometimes calledgulai tumis. In the states ofPerak andPahang,gulaitempoyak, a local specialty is commonly served as a daily meal and a meal for festive celebrations such asHari Raya and wedding ceremonies.[7]Negeri Sembilan is well known nationwide for its spicy dishes.Masak lemak cili api, a type ofgulai made with coconut milk spiced with turmeric andbird's eye chili, is described as the hallmark of Negeri Sembilanese cuisine. In some restaurants,roti canai (which is usually served with curry) might also be served withgulai.
Thegulai sauce found in Minangkabau, Acehnese, andMalay cuisine usually has a thicker consistency than thegulai sauce found inJava which is thinner, served in soup-like dishes containing pieces of mutton, beef or offal.[4][3]Gulai is usually served withsteamed rice.
One of the earliest written records of gulai is from the Malaccan Malay manuscript ofHikayat Amir Hamzah,[17] which date back to the 1550s.
Gulai recipes can be found in various cooking traditions across theIndonesian Archipelago; such as Minangkabau, Malay, Acehnese and Javanese cuisine. However,gulai recipes show exceptional diversity in West Sumatra.[18] Some variations ofgulai include:
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