Authentic Javanese Mangut Lele: Spicy Catfish in Coconut Curry

Mangut Lele (Traditional Javanese Catfish Curry)

Ingredients:

For the Fish Marinade:

• 1/2 kg catfish (cleaned, marinated in yellow seasoning)

Yellow Seasoning Mix:

• 2 cloves garlic
• 1 teaspoon coriander seeds
• 1 piece of turmeric (about 1-inch long)
• 1 tablespoon salt

For the Spice Paste:

• 3 cloves garlic
• 5 shallots
• 1 teaspoon coriander seeds
• 5 large red chilies
• Bird’s eye chilies (to taste)
• 1 piece of turmeric (about 1-inch long)
• 4 candlenuts
• 1 large tomato

For the Aromatics:

• 2 pieces of galangal (smashed)
• 1 stalk lemongrass (use the white part, smashed)
• 4 kaffir lime leaves

Additional Ingredients:

• 1 tablespoon salt
• 1 tablespoon sugar (adjust to taste)
• Optional: flavor enhancer (to taste)
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• 2 stalks of scallion (cut into 2 cm pieces)

Instructions:

1. Prepare the Catfish:

   • Marinate the catfish with the yellow seasoning mix. To make the yellow seasoning, blend together garlic, coriander seeds, turmeric, and salt. Allow the fish to soak in this mixture for at least 30 minutes.

2. Fry the Fish:

   • Heat oil in a frying pan over medium heat. Fry the marinated catfish until golden brown and crispy. Drain on paper towels.

3. Make the Spice Paste:

   • Blend garlic, shallots, coriander seeds, red chilies, bird’s eye chilies, turmeric, candlenuts, and tomato with a little water until smooth.

4. Cook the Spice Paste:

   • Heat a pan and add a little oil. Pour in the blended spice paste and cook until the water evaporates and the paste thickens.

5. Add Aromatics:

   • Once the spice paste is cooked, add the smashed galangal, lemongrass, and kaffir lime leaves. Stir-fry until fragrant.

6. Combine Ingredients:

   • Add salt and both thick and thin coconut milk to the pan. Stir to combine.

7. Add the Fish:

   • Gently place the fried catfish into the pan. Add the scallion pieces and sugar. Adjust seasoning to taste, adding more salt or sugar if necessary.

8. Simmer:

   • Let the mixture simmer until the flavors meld and the fish absorbs the sauce, allowing the spices to permeate the fish thoroughly.

9. Finish and Serve:

   • Turn off the heat and transfer the Mangut Lele to a serving dish. Enjoy hot with steamed rice.

This Mangut Lele is a classic Javanese dish that combines rich flavors and aromatic spices, making it a comforting and hearty choice for any meal. Enjoy the blend of creamy coconut milk and bold spices with every bite!