Translations:Gulai/13/en

The Minangkabau, known for their richly spiced and aromatic cooking, gradually adapted these foreign elements to suit local tastes and ingredients. Over time, they developed a regional version of curry-based stew that became known as gulai, marked by the use of coconut milk, chilli and regional herbs such as lemongrass and galangal. Gulai eventually became a defining feature of Minangkabau cuisine, appearing in a wide variety of dishes made with meat, fish, offal and vegetables, and often prepared for ceremonial, communal and festive occasions.