Gulai Kakap Merah: A Rich and Aromatic Indonesian Fish Curry
Delve into the vibrant flavors of Indonesia with this Gulai Kakap Merah, a sumptuous red snapper curry that promises to tantalize your taste buds. This dish beautifully marries the freshness of the fish with aromatic spices and creamy coconut milk, making it a delightful centerpiece for any meal. Perfect for gatherings or a comforting dinner, this recipe will leave everyone asking for seconds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Snapper (Ikan Kakap Merah) | 1 whole (approximately 1 kg), cut in half or to preference |
| Lime juice | From 1 lime |
| Turmeric leaf (Daun Kunyit) | 1 leaf, tied in a knot |
| Salam leaf (Daun Salam) | 2 leaves |
| Kaffir lime leaf (Daun Jeruk) | 3 leaves |
| Lemongrass (Serai) | 2 stalks, bruised |
| Galangal (Lengkuas) | 1 cm piece |
| Asam Kandis (Dried Tamarind) | 2 pieces |
| Red chili (Cabe Rawit) | 5 or to taste |
| Coconut milk (Santan Kental) | 300 ml |
| Watered-down coconut milk (Santan Encer) | 700 ml (or more, as needed) |
| Cooking oil | A splash for sautéing |
Spice Paste
| Ingredient | Quantity |
|---|---|
| Red chili (Cabe Merah Besar) | 5 pieces |
| Turmeric root (Kunyit) | 1 cm, roasted and peeled |
| Ginger (Jahe) | 1 cm piece |
| Coriander (Ketumbar) | 1 teaspoon |
| Black pepper (Lada) | 1 teaspoon |
| Shallots (Bawang Merah) | 10 pieces |
| Garlic (Bawang Putih) | 5 cloves |
Cooking Instructions
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Prepare the Fish: Begin by thoroughly washing the red snapper, then marinate it with the lime juice. Allow the fish to soak in the lime juice for about 15 minutes, then rinse and drain it well.
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Sauté the Spice Paste: In a pan, heat a splash of cooking oil over medium heat. Add the spice paste, which you’ll need to blend until smooth. Sauté the paste until it becomes fragrant and well-cooked.
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Combine Ingredients: Pour in the watered-down coconut milk and add the turmeric leaf, salam leaf, kaffir lime leaves, bruised lemongrass, galangal, dried tamarind, and the red chilies. Bring this aromatic mixture to a boil.
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Cook the Fish: Once the broth is boiling, gently add the marinated red snapper into the pot. Allow it to simmer until the fish is cooked through, ensuring that it absorbs all the rich flavors from the spices. Reduce the heat and let it continue to cook until the fish is tender and the spices are well infused.
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Finish with Coconut Milk: Finally, stir in the thick coconut milk, allowing the gulai to return to a gentle boil. Be careful not to let the coconut milk curdle; instead, cook until it’s just bubbling. Taste and adjust the seasoning if necessary.
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Serve: Once your Gulai Kakap Merah is ready, remove it from the heat. Serve hot with steamed rice, garnished with fresh herbs if desired. Enjoy this delectable dish that encapsulates the warmth of Indonesian home cooking.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Sodium | 600 mg |
Tips for a Perfect Gulai Kakap Merah:
- Spice Level: Adjust the amount of red chilies according to your preferred spice level. If you enjoy milder flavors, reduce the number of chilies or remove the seeds before cooking.
- Freshness: Use the freshest fish available for the best flavor. This dish is versatile, and you can substitute with other types of fish if desired.
- Serving Suggestion: Pair this flavorful dish with steamed jasmine rice or a side of fresh vegetables to balance the richness of the curry.
This Gulai Kakap Merah is not just a meal; it’s an experience of rich culinary heritage that invites you to savor the intricate blend of flavors that Indonesian cuisine has to offer. Enjoy your cooking journey!
