Gulai Kakap: A Delicious Indonesian Snapper Curry
Gulai Kakap is a traditional Indonesian dish that combines the rich, aromatic flavors of coconut milk with the tender taste of fried snapper, tofu, and fresh vegetables. This fragrant curry is enhanced with spices like lemongrass, kaffir lime leaves, and ginger, creating a wonderful balance of savory and spicy flavors. Whether you’re looking for a new family favorite or a flavorful dish to impress your guests, this Gulai Kakap will surely satisfy your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fried Snapper (Ikan Kakap) | 3 pieces |
| Tofu (cut into cubes) | 2 blocks |
| Long Green Beans (Kacang Panjang) | To taste |
| Crushed Galangal (Lengkuas) | 1 segment |
| Crushed Lemongrass (Sereh) | 1 stalk |
| Kaffir Lime Leaves (Daun Jeruk) | 3 leaves |
| Thin Coconut Milk (Santan Encer) | 700 cc |
| Thick Coconut Milk (Santan Kental) | 300 cc |
Spice Paste:
| Spice | Quantity |
|---|---|
| Red Chilies (Cabe Merah) | 7 pieces |
| Shallots (Bawang Merah) | 6 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Candlenuts (Kemiri) | 3 nuts |
| Ginger (Jahe) | 1 segment |
Seasoning:
| Ingredient | Quantity |
|---|---|
| Cooking Oil (Minyak) | For frying |
| Salt (Garam) | To taste |
| Sugar (Gula) | To taste |
Instructions:
-
Prepare the Spice Paste:
- Begin by making the spice paste. Blend the red chilies, shallots, garlic, candlenuts, and ginger into a smooth paste using a food processor or mortar and pestle.
-
Sauté the Spices:
- Heat some cooking oil in a large pan over medium heat. Add the spice paste along with the crushed lemongrass, crushed galangal, and kaffir lime leaves.
- Sauté the mixture until the aromas are fragrant and the oil starts to separate from the paste.
-
Add Seasonings:
- Season the mixture with salt and sugar to taste. Stir well to combine.
-
Add Thin Coconut Milk:
- Pour in the thin coconut milk (santan encer) and bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
-
Cook the Fish:
- Carefully add the fried snapper (ikan kakap) into the pan. Gently stir to coat the fish in the sauce, then let it simmer for a few minutes. Occasionally stir the curry to ensure the flavors are well mixed.
-
Add Tofu and Green Beans:
- Add the tofu cubes and long green beans (kacang panjang) to the pan. Stir everything together, and allow it to cook until the beans are half tender and the tofu is heated through.
-
Finish with Thick Coconut Milk:
- Lower the heat and slowly add the thick coconut milk (santan kental), stirring continuously to incorporate it into the curry. Let the mixture simmer for a few more minutes, until everything is cooked and the flavors meld together.
-
Final Seasoning:
- Taste the curry and adjust the seasoning, adding more salt or sugar if needed.
-
Serve:
- Turn off the heat and let the curry rest for a few minutes before serving. Serve warm with steamed rice or your favorite side dish.
Tips for the Perfect Gulai Kakap:
- Fried Snapper: The fish should be fried lightly before adding it to the curry. This step helps to preserve the fish’s texture and adds a richer flavor to the dish.
- Balance of Flavors: Adjust the sugar and salt according to your taste preferences to balance the sweetness and saltiness of the curry.
- Spiciness: If you prefer a spicier dish, feel free to increase the amount of red chilies in the spice paste.
- Coconut Milk: The combination of thin and thick coconut milk gives the curry a creamy consistency while allowing the flavors to be fully absorbed by the ingredients.
This Gulai Kakap recipe is perfect for a family dinner or special gatherings, offering a delightful mix of bold flavors and textures that will leave everyone asking for seconds. The fragrant spices and rich coconut milk make this dish a standout, and the combination of fried snapper and tofu brings comfort and heartiness to every bite.
