Gulai Ikan Nila: A Delicious Indonesian Fish Curry

Discover the rich and aromatic flavors of Gulai Ikan Nila, a traditional Indonesian fish curry that beautifully balances the freshness of fish with a medley of spices and creamy coconut milk. Perfect for any meal, this dish will surely impress your family and friends with its delightful taste.

Ingredients

• 1 large Nile fish (Ikan Nila), cut into pieces according to preference
• 3 kaffir lime leaves (daun jeruk)
• 3 Indonesian bay leaves (daun salam)
• 4 tamarind pods (asam cekala), crushed (can substitute with asam kandis)
• 1 stalk of lemongrass (serai), crushed
• 25 bird’s eye chilies (cabai rawit)
• 1 small glass of thin coconut milk (santan encer)
• 2 glasses of thick coconut milk (santan kental)

For the Spice Paste (Bumbu Halus)

• 12 shallots (bawang merah)
• 8 cloves of garlic (bawang putih)
• 5 candlenuts (kemiri)
• 1/2 thumb-sized piece of ginger (jahe)
• 2 finger-sized pieces of turmeric (kunyit)

Instructions

1. Prepare the Spice Paste:
   Begin by blending the shallots, garlic, candlenuts, ginger, and turmeric with a bit of oil until you achieve a smooth paste. This fragrant blend forms the heart of the dish, infusing the fish with delightful flavors.

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2. Sauté the Paste:
   In a pan, heat some oil and sauté the spice paste until it becomes fragrant and fully cooked. This step is crucial as it develops the deep flavors that will permeate the dish. Add the crushed lemongrass, kaffir lime leaves, bay leaves, and bird’s eye chilies, stirring to combine.

3. Add the Coconut Milk:
   Pour in the thin coconut milk and bring the mixture to a gentle boil. This will create a rich base for the fish to simmer in, enhancing the overall texture and flavor of the curry.

4. Incorporate the Fish:
   Carefully add the pieces of Nile fish along with the crushed tamarind pods. Lower the heat and allow the fish to cook slowly, letting the spices infuse their essence into the tender flesh. It’s important to maintain a gentle simmer to avoid breaking the fish apart.

5. Finish with Thick Coconut Milk:
   After the fish has absorbed the flavors, pour in the thick coconut milk. Season the curry with salt and a pinch of sugar to balance the flavors. Allow the mixture to cook until the sauce thickens and the fish is fully cooked, ensuring that the coconut milk reaches the perfect consistency.

Note:

Be gentle when stirring to avoid breaking the fish. If stirring is necessary, do so slowly to maintain the integrity of the fish pieces.

Serving Suggestions

Serve Gulai Ikan Nila hot over steamed rice, allowing the flavorful sauce to soak into the grains. This dish pairs wonderfully with a side of fresh vegetables or a simple salad, making it a complete meal that’s both satisfying and nourishing.

Indulge in this delightful recipe, bringing a taste of Indonesia to your dining table while enjoying the vibrant flavors that make Gulai Ikan Nila a beloved classic!