Gulai Ikan Lele
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Ikan Lele) | 1/2 kg |
| Lime Juice (Air Jeruk Nipis) | 2 tablespoons |
| Salt (Garam) | To taste |
| Bay Leaves (Daun Salam) | 5 leaves |
| Kaffir Lime Leaves (Daun Jeruk Nipis) | 3 leaves |
| Lemongrass (Serai) | 1 stalk, thinly sliced |
| Ginger (Jahe) | 1 thumb-sized piece, thinly sliced |
| Galangal (Lengkuas) | 2 thumb-sized pieces, thinly sliced |
| Tomatoes | 3, diced |
| Water | 1.5 liters |
Ground Spices (Bumbu Halus)
| Ingredient | Quantity |
|---|---|
| Shallots (Bawang Merah) | 12 |
| Garlic (Bawang Putih) | 4 cloves |
| Candlenuts (Kemiri) | 6, roasted |
| Turmeric (Kunyit) | 1 thumb-sized piece, roasted |
| Salt (Garam) | To taste |
Instructions
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Preparation of Catfish: Clean the catfish thoroughly, removing the insides. Rub the fish with lime juice and salt, then let it marinate for 30 minutes to absorb the flavors.
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Cooking: In a non-stick pot or pan, layer the bay leaves, kaffir lime leaves, and previously fried catfish. Sprinkle with sliced lemongrass, ginger, galangal, and diced tomatoes. Add the ground spices, then pour in the water.
-
-
Simmering: Cover the pot and cook over medium heat until boiling. Once boiling, reduce the heat and continue to cook until the fish is fully cooked and the sauce thickens.
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Serving: Serve warm, garnished with fried shallots. For added richness, feel free to mix in diced, fried tofu or potatoes according to your preference. Coconut milk can also be added for a creamier gulai.
Enjoy this aromatic and flavorful Gulai Ikan Lele, a delightful dish that beautifully showcases the essence of Indonesian cuisine!
