Mangut Lele Kemangi: A Delightful Indonesian Catfish Dish
Discover the rich flavors of Mangut Lele Kemangi, a beloved Indonesian dish that highlights the delectable taste of catfish simmered in aromatic coconut milk and infused with fragrant herbs. This dish combines a perfect balance of spices and fresh ingredients, creating a mouthwatering experience that will leave you craving more.
Ingredients
| Quantity | Ingredient |
|---|---|
| 10 | Catfish (Lele) |
| 1 | Grated coconut (kelapa parut) |
| 7 | Shallots (bawang merah) |
| 5 | Garlic (bawang putih) |
| 5 | Red chili peppers (cabe merah) |
| 3 | Bird’s eye chili (cabe rawit) – crushed |
| 7 | Bird’s eye chili (cabe rawit) – whole |
| To taste | Basil leaves (kemangi) |
| 1 piece | Turmeric (kunyit) |
| 1 piece | Ginger (jahe) |
| 1 piece | Galangal (lengkuas) |
| 3 | Candlenuts (kemiri) |
| To taste | Coriander (ketumbar) |
| To taste | Ground pepper (lada bubuk) |
| 1 | Lemongrass (serai) – bruised |
| 2-3 leaves | Bay leaves (daun salam) |
| 2-3 leaves | Kaffir lime leaves (daun jeruk) |
Nutritional Information (per serving, approximately)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 25 g |
| Fat | 15 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 150 mg |
Instructions
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Prepare the Spice Paste: Begin by blending the shallots, garlic, turmeric, red chili peppers, crushed bird’s eye chili, candlenuts, and coriander in a blender. Add a little water to assist with blending until you achieve a smooth paste.
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Sauté the Spice Mixture: In a large pot or pan, heat a small amount of oil over medium heat. Add the blended spice paste and sauté until fragrant, stirring continuously to prevent burning.
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Add Aromatics: Once the spices have released their aroma, add the bruised galangal, ginger, lemongrass, bay leaves, and kaffir lime leaves to the pot. Continue to sauté for an additional 2-3 minutes to enhance the flavors.
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Incorporate Coconut Milk: Pour in the grated coconut, stirring to combine with the spices. Add ground pepper, salt, and sugar to taste. Adjust the seasoning to your preference.
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Simmer the Dish: Carefully add the whole bird’s eye chili, basil leaves, and catfish to the pot. Allow the mixture to simmer gently, ensuring the catfish absorbs all the fragrant spices and coconut milk. Cook until the fish is tender and the flavors meld together, approximately 15-20 minutes.
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Serve and Enjoy: Once cooked, remove the pot from heat. Serve the Mangut Lele Kemangi hot, garnished with additional basil leaves if desired. This dish pairs wonderfully with steamed rice and a side of fresh vegetables.
Conclusion
Mangut Lele Kemangi is not just a dish; it’s a culinary journey that transports you to the vibrant streets of Indonesia. With its fragrant spices and tender catfish, this dish encapsulates the essence of home-cooked meals that nourish the soul. Enjoy making and sharing this delightful recipe with your family and friends, and savor the unique flavors of this traditional Indonesian delicacy. Happy cooking!
