Authentic Spicy Catfish Curry (Gulai Pacak Ikan Lele)

Title: Gulai Pacak Ikan Lele (Spicy Catfish Curry)

Ingredients:

• 1/2 kg catfish (preferably river catfish, not the large farmed variety)

For the Spice Paste:

• 5 red chilies
• 3 shallots
• 2 garlic cloves
• 1 cm turmeric
• 1.5 cm ginger
• 1 candlenut
• 1 teaspoon coriander seeds
• 1 coconut (divided into two portions)
• 1 stalk lemongrass, bruised
• 2 bay leaves
• 1 kaffir lime leaf
• Salt, to taste
• Sugar, to taste

Instructions:

1. Prepare the Coconut:

   • Grate the coconut and divide it into two portions. Extract the coconut milk from one portion, approximately 800 ml.
   • Toast the other half of the grated coconut in a dry pan until golden brown, then grind it to a fine powder. This can be done with a dry blender or by hand while it is still warm for easier grinding.

2. Make the Spice Paste:

   • Blend or grind the red chilies, shallots, garlic, turmeric, ginger, candlenut, and coriander seeds into a smooth paste.

3. Cook the Spices:

   • Heat a small amount of oil in a pan. Add the spice paste, lemongrass, kaffir lime leaf, and bay leaves. Sauté until fragrant.

4. Add Coconut Milk:

   • Pour in the extracted coconut milk and stir continuously until it reaches a gentle boil. This helps prevent the coconut milk from curdling.

5. Simmer the Dish:

   • Once the coconut milk is boiling, add salt, sugar, the toasted coconut powder, and the catfish pieces. Cook until the catfish is thoroughly cooked and the flavors are well blended. Be gentle when stirring to avoid breaking the fish pieces.

6. Final Adjustments:

   • Taste and adjust seasoning with additional salt or sugar if needed.

7. Serve:

   • Once cooked, transfer the Gulai Pacak Ikan Lele to a serving dish. Enjoy it with steamed rice.

Note:
When stirring after adding the fish, do so carefully to prevent breaking the fish pieces. Enjoy your meal! 😊