Indonesian Catfish Gulai Recipe
Ingredients:
- 1 kg catfish (cut into pieces, cleaned)
- 100 grams green beans (cut into pieces)
- 1 piece galangal (bruised)
- 1 bundle fresh turmeric leaves (tied into a knot)
- 3 kaffir lime leaves
- 2 bay leaves
- 1 stalk lemongrass (bruised)
- 800 ml coconut milk (from half a coconut)
- 2 pieces dried tamarind (asam kandis)
- Salt and sugar to taste
Spice Paste (Bumbu Halus):
- Red curly chilies (adjust according to preference)
- 8 shallots
- 4 cloves garlic
- 2 candlenuts
- 1 segment ginger
- 1 segment turmeric
- Salt and sugar to taste
Instructions:
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Marinate the catfish with lime juice for 15 minutes, then rinse thoroughly to remove any fishy odor.
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Heat some oil in a pan, sauté the spice paste along with the turmeric leaves, lemongrass, and galangal until fragrant. Pour in the coconut milk and add the galangal. Bring to a boil while stirring gently to prevent the coconut milk from curdling.
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Add the catfish pieces, dried tamarind, salt, and sugar. Cook until the fish is fully cooked. Be careful not to stir too much to avoid breaking the fish.
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Add the green beans, adjust the seasoning to taste. Cook for a few more minutes until the beans are tender yet still crisp.
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Remove from heat and serve hot.
Notes:
- This Gulai Ikan Sembilang is a flavorful Indonesian dish featuring catfish cooked in coconut milk with a blend of aromatic spices.
- Serve with steamed rice for a complete meal that showcases the richness of Indonesian culinary heritage.
This adaptation of the Gulai Ikan Sembilang recipe retains its traditional flavors while offering clear instructions for preparing this delightful dish at home.
