Golden Turmeric Catfish with Indonesian Ecceng Bugis Leaves

Ingredients

• Fresh catfish, as needed
• Nasu daun Ecceng (local Indonesian green leaves, similar to curry leaves)

Spice Paste:

• 4 cloves garlic
• 5 shallots
• Freshly ground black pepper, to taste
• Lemongrass and galangal, as needed
• Turmeric
• Salt
• Seasoning powder, to taste

Instructions

1. Clean and cut the catfish into desired pieces.
2. Prepare the spice paste: Blend garlic, shallots, black pepper, lemongrass, galangal, turmeric, salt, and seasoning powder until smooth.
3. Heat some oil in a pan and sauté the spice paste until fragrant. Add a bit of water and turmeric.
4. Add the catfish pieces into the pan. Let it absorb the flavors. Add water and Nasu daun Ecceng leaves.
5. Cook until the catfish is thoroughly cooked and tender.
6. Serve hot and enjoy!

This traditional Indonesian dish of Golden Yellow Catfish with Nasu daun Ecceng Bugis combines tender catfish with aromatic spices and local green leaves, creating a delightful and flavorful meal that’s perfect for sharing with family and friends.