Indonesian Spicy Carp and Tempe Stew

Gulai Ikan Mas and Tempe

Ingredients:

• 1/2 kg ikan mas (carp)
• 1/2 block tempe, cut into bite-sized pieces
• 65 ml KARA coconut milk (or freshly grated coconut if preferred)
• 2 bay leaves
• 2 kaffir lime leaves
• 1 stalk lemongrass
• 3 cm galangal
• Spice Paste:
  • 2 large red chilies (adjust to taste for spiciness)
  • 4 shallots
  • 4 cloves garlic
  • 1/2 tsp coriander seeds (ground or whole)
  • 1/4 tsp ground nutmeg (optional)
  • 2 candlenuts
  • 3 cm ginger
  • 3 cm turmeric
• To taste: sugar, salt, and seasoning
• Cooking oil

Steps:

1. Prepare the Fish:

   • Clean the ikan mas thoroughly, then rinse and pat dry.
   • Rub the fish with lemon juice and let it marinate for 10 minutes.

2. Make the Spice Paste:

   • Blend or grind the red chilies, shallots, garlic, coriander seeds, nutmeg, candlenuts, ginger, and turmeric into a smooth paste.

3. Prepare the Aromatics:

   • Lightly crush the lemongrass and galangal.

4. Fry the Fish:

   • Heat some oil in a pan and fry the fish until it is half-cooked. Remove and set aside.

5. Cook the Spice Paste:

   • In the same pan, add a bit more oil if needed and sauté the spice paste until fragrant.
   • Add the lemongrass, galangal, bay leaves, and kaffir lime leaves. Sauté for a few more minutes.

6. Add Coconut Milk and Tempe:

   • Pour in the coconut milk mixed with a bit of water. Bring it to a boil.
   • Add the tempe and cook until it starts to soften.

7. Combine Fish and Tempe:

   • Gently place the partially cooked fish into the pan.
   • Season with sugar, salt, and seasoning to taste.
   • Allow everything to simmer until both the fish and tempe are fully cooked and tender.

8. Final Adjustments:

   • Check the seasoning and adjust as necessary.

9. Serve:

   • Serve hot with steamed rice or as a side dish.

Enjoy this aromatic and flavorful Gulai Ikan Mas and Tempe, a delightful blend of Indonesian spices and ingredients that’s sure to satisfy your taste buds!