Indonesian Patin Fish Curry with Creamy Coconut Sauce

Gulai Ikan Patin: A Flavorful Indonesian Catfish Curry

Discover the rich and aromatic flavors of traditional Indonesian cuisine with this Gulai Ikan Patin recipe. Featuring tender patin fish cooked in a creamy, spiced coconut curry sauce, this dish is perfect for family gatherings or a delightful dinner. Follow these steps to create a mouthwatering, authentic gulai that’s sure to impress.

Ingredients:

• 1 whole patin fish, cut into pieces as desired
• 2 carrots, julienned
• Fresh kaffir lime leaves
• Bay leaves
• Lemongrass stalk
• 1 pack coconut milk (Kara brand or similar)
• Water, as needed
• Sugar, to taste
• Salt, to taste
• Masako seasoning, to taste
• 1 lime, juiced
• 1 tomato, cut into 8 wedges
• Red and green chilies, sliced diagonally
• Oil, for cooking

For the Spice Paste:

• 4 cloves garlic
• 6 shallots
• 1 tablespoon candlenuts
• 1 thumb-sized piece of turmeric
• Optional: Bird’s eye chilies, for extra heat
• Ginger

Instructions:

1. Prepare the Fish:

   • Clean the patin fish thoroughly and rub with lime juice and salt. Let it sit for a few minutes to absorb the flavors and help remove any fishy odor.

2. Make the Spice Paste:

   • Blend all the spice paste ingredients together with a little oil, not water, to ensure a smooth paste that will cook quickly and evenly.

3. Cook the Spice Paste:

   • Heat oil in a pan over medium heat. Sauté the spice paste until fragrant and it changes color, indicating that it’s cooked through.

4. Add Aromatics:

   • Add the bay leaves, kaffir lime leaves, and lemongrass stalk to the pan. Stir briefly to release their flavors.

5. Simmer the Curry:

   • Pour in enough water to create a sauce base. Stir well and bring to a boil.

6. Add Vegetables and Fish:

   • Add the julienned carrots and patin fish pieces to the pan. Let the mixture simmer until the fish is cooked through and the carrots are tender, stirring occasionally to ensure even cooking and flavor distribution.

7. Season and Finish:

   • Season with sugar, salt, and a little Masako seasoning to taste. Stir in the coconut milk, tomato wedges, and sliced chilies. Mix thoroughly and bring to a boil.

8. Serve:

   • Once the curry has reached your desired consistency and the flavors are well blended, remove from heat. Serve hot with steamed rice or your favorite accompaniment.

Enjoy the harmonious blend of spices and creamy coconut milk in this traditional Gulai Ikan Patin recipe, bringing a taste of Indonesia to your table.