Authentic Indonesian Gulai Ikan Mas: Creamy Fish Curry with Eggplant

Gulai Ikan Mas: A Rich and Flavorful Indonesian Fish Curry

Discover the vibrant and aromatic flavors of Indonesian cuisine with this delectable Gulai Ikan Mas, a traditional fish curry that’s as rich in flavor as it is in heritage. This dish features tender fish simmered in a creamy coconut sauce, complemented by a blend of aromatic spices and fresh ingredients. Perfect for those who love a hearty and satisfying meal, Gulai Ikan Mas is sure to become a favorite at your dining table.

Ingredients

• 1 kg Ikan Mas (Carp) – Cleaned and cut into pieces
• 1 Eggplant – Sliced
• 1 Coconut – For extracting coconut milk (or use canned coconut milk)
• 7 Shallots – Peeled
• 4 Garlic Cloves – Peeled
• 5 Tamarind Pods – For a tangy flavor
• 8 Bird’s Eye Chilies – Adjust to taste for desired heat level
• 5 Large Red Chilies – For a vibrant color and mild heat
• 2½ cm Fresh Turmeric – Peeled and chopped
• 1 cm Ginger – Peeled and chopped
• 2 Roasted Candlenuts – For richness and texture
• 2 cm Galangal – Sliced
• 3 Stalks Lemongrass – Lightly bruised
• 3 Bay Leaves
• 4-5 Tablespoons Cooking Oil
• Salt – To taste
• Sugar – To taste
• Optional Garnishes: Fresh bird’s eye chilies, tomatoes, and purple eggplant

Instructions

1. Prepare the Ingredients:
   Begin by thoroughly cleaning the ikan mas (carp) and slicing the eggplant. If using fresh coconut, grate it and extract the coconut milk. Otherwise, canned coconut milk will suffice.

2. Blend the Spices:
   In a blender, combine the shallots, garlic, bird’s eye chilies, large red chilies, fresh turmeric, ginger, and roasted candlenuts. Blend until smooth to create a fragrant spice paste.

3. Prepare Aromatics:
   Lightly bruise the lemongrass stalks and slice the galangal into thin pieces. Set aside along with the bay leaves.

4. Cook the Spice Paste:
   Heat 4-5 tablespoons of cooking oil in a large pan over medium heat. Add the blended spice paste and sauté until it becomes aromatic and starts to release its oils.

5. Add Aromatics:
   Incorporate the bruised lemongrass, sliced galangal, and bay leaves into the pan. Continue to sauté for a few minutes until the spices are well integrated and fragrant.

6. Add Coconut Milk:
   Pour in the coconut milk and stir well. Bring the mixture to a gentle boil, allowing the flavors to meld together.

7. Cook the Fish:
   Carefully add the ikan mas pieces to the pan, ensuring that the fish is submerged in the coconut milk. Stir gently to avoid breaking the fish and to prevent the coconut milk from curdling.

8. Season the Curry:
   Season with salt and sugar according to your taste preferences. Adjust the seasoning as needed.

9. Incorporate Eggplant and Tamarind:
   Add the sliced eggplant and tamarind pods to the pan. Stir and simmer until the eggplant is tender and the fish is fully cooked.

10. Final Touches:
    Check the seasoning one last time and adjust if necessary. Remove from heat once the curry is fully cooked and the flavors are well-balanced.

11. Serve:
    Garnish with additional bird’s eye chilies, fresh tomatoes, and purple eggplant if desired. Serve the Gulai Ikan Mas hot with steamed rice for a complete and satisfying meal.

Enjoy this rich and flavorful Indonesian fish curry with its harmonious blend of spices and creamy coconut milk—a true taste of tradition and culinary delight.