Gulai Ikan Mas: A Flavorful Delight from Indonesia
Gulai ikan mas is a rich and aromatic fish curry that showcases the vibrant flavors of Indonesian cuisine. This dish features golden carp simmered in a creamy coconut milk sauce, perfectly spiced to tantalize your taste buds. Here’s a detailed guide to preparing this delectable dish, accompanied by a table of ingredients and nutritional information.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan mas (carp) | 1 kg |
| Eggplant | 1 medium |
| Coconut (for coconut milk) | 1 whole |
| Shallots | 7 cloves |
| Garlic | 4 cloves |
| Asam kala (tamarind) | 5 pieces |
| Bird’s eye chili | 8 pieces (adjust to taste) |
| Red chili | 5 large |
| Fresh turmeric | 2½ segments |
| Ginger | 1 segment |
| Roasted candlenuts | 2 pieces |
| Galangal | 2 segments |
| Lemongrass | 3 stalks |
| Bay leaves | 3 leaves |
| Cooking oil | 4-5 tablespoons |
| Salt | to taste |
| Sugar | to taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 350 |
| Protein | 25 g |
| Carbohydrates | 15 g |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Dietary Fiber | 5 g |
Instructions
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Prepare the Ingredients: Begin by cleaning the ikan mas thoroughly and set it aside. Slice the eggplant into rounds and soak in water to prevent browning.
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Blend the Spice Paste: In a blender, combine the shallots, garlic, bird’s eye chili, red chili, turmeric, ginger, and roasted candlenuts. Blend until you achieve a smooth paste.
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Prepare the Aromatics: Take the lemongrass and galangal, and bruise them lightly with the flat side of a knife to release their flavors. Set these aside with the bay leaves.
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Cook the Spice Paste: In a large pot or wok, heat 4-5 tablespoons of cooking oil over medium heat. Add the blended spice paste and sauté until fragrant, stirring frequently to prevent sticking.
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Add Aromatics and Coconut Milk: Once the spice paste is aromatic, add the bruised lemongrass, galangal, and bay leaves. Then, pour in the freshly made coconut milk and stir to combine. Allow the mixture to come to a gentle simmer.
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Incorporate the Fish: Gently place the ikan mas into the pot, taking care not to break the fish. Stir lightly to ensure the fish is coated in the coconut sauce. Season with salt and sugar to taste, allowing the flavors to meld together.
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Add the Vegetables: After a few minutes, add the eggplant and asam kala to the pot. Stir the mixture to incorporate the ingredients evenly. Cover and simmer until the fish is cooked through and the eggplant is tender, about 10-15 minutes.
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Final Touches: Taste the gulai and adjust seasoning if necessary.
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Serve: Carefully transfer the gulai ikan mas to a serving dish. Garnish with fresh bird’s eye chilies, sliced tomatoes, and ceri ungu (purple cherry tomatoes) for a vibrant presentation.
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Enjoy: Serve the gulai ikan mas hot, ideally with steamed rice, to soak up the rich flavors of the curry.
This recipe not only brings the flavors of Indonesia to your table but also offers a wonderful way to appreciate the art of cooking with fresh, local ingredients. Enjoy your culinary journey with gulai ikan mas, a dish that is as comforting as it is delicious!
