Spicy Mujair Kare Recipe (Kare Mujair Pedas)
Introduction:
Spicy Mujair Kare, or Kare Mujair Pedas, is a flavorful Indonesian dish that combines the succulent taste of mujair fish with a rich coconut milk sauce and a delightful medley of spices. Perfect for those who enjoy bold flavors, this dish is sure to impress your family and friends. Follow this detailed recipe to create a deliciously spicy mujair kare that will tantalize your taste buds.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Mujair fish | 3/4 kg |
| Coconut | 1/2 piece |
| Red chili | 5, sliced |
| Bird’s eye chili | 10 |
| Shallots | To taste |
| Garlic | To taste |
| Coriander | To taste |
| Pepper | To taste |
| Candlenuts | To taste |
| Turmeric | To taste |
| Ginger | To taste |
| Galangal | To taste |
| Lemongrass (kamijara) | To taste |
| Bay leaves | To taste |
| Kaffir lime leaves | To taste |
| Tomato | 1, chopped |
| Salt | To taste |
| Palm sugar | To taste |
| Beef seasoning (Royco) | To taste |
| Cooking oil | As needed |
Nutritional Information Table (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 250 mg |
Preparation Steps
-
Clean and Prepare the Fish:
Begin by cleaning the mujair fish thoroughly. Cut the fish into two pieces and ensure that all scales and entrails are removed. Rinse under running water until clean. -
-
Grind the Spices:
In a mortar and pestle or a food processor, combine shallots, garlic, coriander, pepper, candlenuts, turmeric, ginger, galangal, and lemongrass. Grind these ingredients into a smooth paste to create a flavorful spice mixture. -
Marinate the Fish:
Take a small amount of the ground spice paste and rub it all over the mujair fish pieces. Allow the fish to marinate for at least 15 minutes to let the flavors penetrate. -
Cook the Fish:
In a hot pan with a bit of oil, gently fry the marinated fish until they are halfway cooked. This step will give the fish a lovely texture and flavor. Set aside the fish once done. -
Sauté the Spices:
In the same pan, add more oil if necessary and sauté the remaining ground spices along with the sliced red chilies until fragrant. -
Add Aromatic Herbs:
Add the bay leaves, kaffir lime leaves, galangal, and lemongrass to the sautéed spices. Stir well to infuse the flavors, cooking until the herbs release their aroma. -
Incorporate Coconut Milk:
Pour in the coconut milk and add Royco beef seasoning, salt, and palm sugar to taste. Stir to combine all the ingredients, creating a rich sauce. -
Combine the Fish and Sauce:
Carefully place the fried mujair fish back into the pan, along with the bird’s eye chilies. Gently spoon the sauce over the fish, allowing it to soak in the flavors. Cook until the fish is fully cooked and the sauce thickens. -
Finish with Tomatoes:
Finally, add the chopped tomatoes and stir gently. Allow the dish to cook for an additional 2-3 minutes to warm the tomatoes and meld the flavors. -
Serve:
Remove the pan from heat and serve the spicy mujair kare hot. Enjoy it with steamed rice or your choice of side dishes for a delightful meal.
Conclusion:
With its robust flavors and delightful aroma, this Spicy Mujair Kare is a wonderful addition to any dining table. The combination of succulent fish, fragrant spices, and creamy coconut milk creates a dish that is both comforting and exciting. Happy cooking, and enjoy your culinary adventure with this delicious recipe!
