Creamy Spicy Catfish in Coconut Milk (Lele Santan)

Lele Santan (Spicy Catfish in Coconut Milk)

Ingredients:

• 3 whole catfish (lele)
• 2 cloves of garlic
• 4 shallots
• 7 bird’s eye chilies (cabe rawit)
• 1 red chili (cabe merah)
• 2 candlenuts (kemiri)
• 1 green tomato
• 2 bay leaves (daun salam)
• A small piece of galangal (laos)
• Salt to taste
• Sugar to taste
• Ground pepper to taste
• Cooking oil
• 1 packet of Kara coconut milk (santan)

Instructions:

1. Prepare the Catfish: Begin by frying the catfish in oil without seasoning them, allowing the natural flavors to shine through.

2. Make the Spice Paste: In a blender or mortar, combine the garlic, shallots, bird’s eye chilies, and candlenuts. Blend or pound until you achieve a smooth paste.

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3. Sauté the Spices: Heat a splash of oil in a pan over medium heat and sauté the spice paste until fragrant. Add the chopped green tomato, bay leaves, and bruised galangal, stirring to combine.

4. Add Water: Pour in a bowl of water to create a flavorful broth.

5. Incorporate Coconut Milk: Add the packet of Kara coconut milk to the pan, stirring well to combine with the spices and water.

6. Season: Don’t forget to season with salt, sugar, and ground pepper, adjusting to taste for a well-balanced flavor.

7. Simmer the Catfish: Gently place the fried catfish into the sauce. Allow it to simmer until the fish absorbs the flavors and the liquid reduces slightly.

8. Taste Test: Check the seasoning and adjust if necessary, ensuring every element is perfectly seasoned.

9. Serve: Your Lele Santan is now ready to be enjoyed! Serve it hot alongside steamed rice and crispy crackers for a delightful meal that is sure to please.

Enjoy!

This comforting dish is rich, aromatic, and bursting with flavor, perfect for a cozy dinner.