Creamy Coconut Catfish: Lele Santan Delight
Lele Santan (Spicy Catfish in Coconut Milk)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 pieces | Catfish |
| 2 cloves | Garlic (chopped) |
| 4 cloves | Shallots (chopped) |
| 7 pieces | Bird’s eye chilies |
| 1 piece | Red chili |
| 2 pieces | Candlenuts |
| 1 piece | Green tomato |
| 2 leaves | Bay leaves |
| A small piece | Galangal |
| To taste | Salt |
| To taste | Sugar |
| To taste | Ground pepper |
| As needed | Cooking oil |
| 1 package | Coconut milk (Kara) |
Instructions:
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Prepare the Catfish: Begin by frying the catfish without any seasoning, until golden and cooked through. Set aside.
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Make the Spice Paste: In a blender or mortar, combine the garlic, shallots, bird’s eye chilies, and candlenuts. Blend until smooth.
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Sauté the Spice Paste: Heat oil in a pan over medium heat. Add the spice paste and sauté until fragrant.
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Add Vegetables: Incorporate the green tomato, bay leaves, and lightly crushed galangal into the pan. Sauté for an additional minute.
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Add Liquids: Pour in a bowl of water along with the coconut milk, stirring well to combine.
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Season: Season with salt, sugar, and ground pepper to taste.
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Cook the Catfish: Gently add the fried catfish into the mixture. Allow to simmer until the flavors meld and the liquid reduces slightly, about 10-15 minutes.
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Taste and Adjust: Check the seasoning and adjust if necessary.
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Serve: Your Lele Santan is now ready to be enjoyed! Serve hot alongside steamed rice and crispy crackers for a delicious meal.
Indulge in this comforting dish that beautifully showcases the rich flavors of coconut and spices! Enjoy your culinary adventure with Lele Santan!
