Introduction
Gulai Ikan Patin is a classic Indonesian fish curry known for its robust flavors and aromatic spices. It brings together the creaminess of coconut milk and the fragrance of traditional herbs and spices, creating a rich, comforting dish. Often served at family gatherings or festive occasions, Gulai Ikan Patin is a wonderful way to experience the depth of Indonesian cuisine. This recipe highlights the unique taste of patin fish (Indonesian catfish) combined with lemongrass, kaffir lime leaves, turmeric, and a medley of other spices, resulting in a savory, mildly spicy curry with hints of sweetness. Enjoy the heartwarming and harmonious flavors of Indonesia in your own kitchen with this easy-to-follow recipe.
Time
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Needed Equipment
- Cutting board
- Knife
- Blender (for spice paste)
- Measuring spoons
- Large pan or pot
- Wooden spoon or spatula
- Serving dish
Tags
- Cuisine: Indonesian
- Course: Main dish
- Dietary Preference: Gluten-free, Dairy-free
- Spicy Level: Mild to Medium
Serving Size
- Serves: 4-6 people
Difficulty Level
- Intermediate
Allergen Information
- Contains: Fish, Coconut (optional)
- Does not contain: Dairy, Gluten, Soy, Nuts
Dietary Preference
- Suitable for: Gluten-free, Dairy-free, Pescatarian diets
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Whole patin fish (catfish) | 1 fish, cut into pieces |
| Carrots, julienned | 2 |
| Fresh kaffir lime leaves | 2 leaves |
| Bay leaves | 2 leaves |
| Lemongrass stalk | 1, lightly smashed |
| Coconut milk (Kara or similar) | 1 pack |
| Water | As needed |
| Sugar | To taste |
| Salt | To taste |
| Masako seasoning | To taste |
| Lime, juiced | 1 lime |
| Tomato | 1, cut into 8 wedges |
| Red and green chilies | To taste, sliced |
| Cooking oil | For sautéing |
Spice Paste
| Ingredients | Quantity |
|---|---|
| Garlic cloves | 4 |
| Shallots | 6 |
| Candlenuts | 1 tablespoon |
| Turmeric | 1 thumb-sized piece |
| Bird’s eye chilies | Optional, for extra heat |
| Ginger | 1 thumb-sized piece |
Instructions
Step 1: Prepare the Fish
- Clean the patin fish well, removing any scales and rinsing under cold water.
- Rub the fish pieces with lime juice and salt, letting them sit for a few minutes. This helps eliminate any fishy odor and enhances flavor.
Step 2: Make the Spice Paste
- In a blender or mortar and pestle, grind the garlic, shallots, candlenuts, turmeric, optional chilies, and ginger into a smooth paste. Use a little oil if needed to facilitate blending.
Step 3: Cook the Spice Paste
- Heat a few tablespoons of oil in a large pan over medium heat.
- Add the spice paste and sauté until fragrant and the color deepens, indicating that the spices are fully cooked.
Step 4: Add Aromatics
- Add the bay leaves, kaffir lime leaves, and lemongrass stalk to the pan.
- Stir briefly to release the aromatic oils and blend the flavors.
Step 5: Simmer the Curry
- Add water to the pan, enough to create a base for the sauce.
- Stir well and bring to a gentle boil, adjusting the water quantity as needed for your desired consistency.
Step 6: Add Vegetables and Fish
- Add the julienned carrots and patin fish pieces.
- Allow the curry to simmer, stirring occasionally to ensure even cooking, until the fish is tender and the carrots are softened.
Step 7: Season and Finish
- Season the curry with sugar, salt, and a little Masako seasoning to taste.
- Stir in the coconut milk, tomato wedges, and sliced red and green chilies.
- Allow the mixture to come to a final boil, then reduce heat and simmer until the sauce thickens.
Step 8: Serve
- Transfer the Gulai Ikan Patin to a serving dish.
- Serve hot with steamed rice and enjoy the layers of flavor in every bite.
Preparation Tips
- Ensure to blend the spice paste without adding water to maintain a rich consistency.
- Use fresh ingredients, especially for the lime and kaffir lime leaves, as they impart a crucial freshness to the curry.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 300 kcal |
| Protein | 20 g |
| Fat | 15 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
Tips and Tricks
- Fish Handling: Patin fish can be delicate, so handle it gently while stirring to avoid breaking the pieces.
- Adjusting Spice Level: If you prefer a spicier curry, add more bird’s eye chilies to the spice paste.
- Thicker Sauce: For a thicker curry, reduce the coconut milk slightly or simmer for an extended time.
Add-ons
- Serve with sambal (spicy Indonesian chili paste) on the side for an extra kick.
- Pair with fresh cucumber slices or a simple green salad for a refreshing contrast.
Side Dishes
- Steamed Rice: The classic pairing for gulai.
- Tempeh or Tofu: Fried tempeh or tofu adds a delightful texture and additional protein.
Improvements
- Experiment by adding sliced green beans or baby corn for more texture and color.
- Add a dash of tamarind paste for a slightly tangy taste.
Save and Store
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Gulai Ikan Patin can be frozen for up to 1 month. Reheat gently to avoid overcooking the fish.
FAQ
- Can I substitute patin fish?
Yes, substitute with other firm white fish like catfish or tilapia if patin is unavailable. - How do I make the curry less spicy?
Omit the bird’s eye chilies, and use milder peppers for a softer heat level.
Conclusion
Gulai Ikan Patin brings the vibrant, layered flavors of Indonesian cuisine to life. This recipe, filled with the earthy notes of turmeric, the brightness of lime, and the smooth richness of coconut milk, offers a balance of heat, fragrance, and creaminess that will leave your taste buds wanting more. Whether for a special occasion or a hearty family meal, this Gulai Ikan Patin is sure to be a hit.
