Gulai Ikan Bandeng: A Fragrant Indonesian Fish Curry
Gulai Ikan Bandeng, or Bandeng Curry, is a beloved dish from Indonesia, renowned for its fragrant and spicy profile that highlights the succulent bandeng fish, also known as milkfish. The combination of aromatic herbs and spices transforms this simple fish dish into a culinary delight, making it perfect for family gatherings or special occasions. Let’s explore this flavorful recipe that brings the essence of Indonesian cuisine to your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng (milkfish) | 2 large fish |
| Lemongrass (sereh) | 2 stalks, bruised |
| Kaffir lime leaves (daun jeruk) | 6 leaves |
| Salt | To taste |
| Sugar | To taste |
| Water | As needed |
| Spice Paste: | |
| Shallots (bawang merah) | 12 small |
| Garlic (bawang putih) | 5 large |
| Red curly chilies (cabe keriting merah) | 7 chilies |
| Bird’s eye chilies (cabe rawit setan, optional) | 12 chilies |
| Candlenuts (kemiri) | 3 nuts |
| Ginger (jahe) | A small piece, to taste |
| Turmeric (kunyit) | A small piece, to taste |
Instructions
-
Prepare the Spice Paste: Begin by blending the shallots, garlic, red curly chilies, bird’s eye chilies (if using), candlenuts, ginger, and turmeric into a smooth paste. You can use a mortar and pestle or a food processor for this task, ensuring that the spices are finely ground to release their essential oils and flavors.
-
-
Sauté the Aromatics: In a large skillet or pot, heat a splash of oil over medium heat. Add the spice paste, bruised lemongrass, and kaffir lime leaves. Sauté the mixture for about 5-7 minutes, or until it becomes fragrant and the oil begins to separate from the paste.
-
Add Water: Pour in enough water to cover the fish, bringing the mixture to a gentle boil. This step is crucial for infusing the flavors of the spices into the broth.
-
Cook the Fish: Carefully add the cleaned bandeng fish to the pot. Reduce the heat to low and cover, allowing the fish to simmer for approximately 20-25 minutes. Cooking on low heat ensures that the fish cooks evenly and absorbs the delicious flavors of the spices.
-
Season and Serve: After cooking, taste the broth and adjust the seasoning with salt and sugar to your preference. Once seasoned to your liking, remove the pot from the heat.
-
Presentation: Serve the Gulai Ikan Bandeng hot, garnished with fresh herbs or additional kaffir lime leaves if desired. This dish pairs beautifully with steamed rice, allowing you to savor every bite of the rich, aromatic curry.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250-300 |
| Protein | 20 g |
| Carbohydrates | 10 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sodium | Varies (based on added salt) |
With its bold flavors and tender fish, Gulai Ikan Bandeng captures the essence of Indonesian cooking, showcasing how simple ingredients can create something truly special. Enjoy this dish as a centerpiece at your next meal, and let the warm, aromatic scents fill your home as you indulge in this delightful culinary experience!
