Mangut Lele (Indonesian Catfish in Coconut Milk)
Ingredients:
- 1/4 kg Catfish (Lele)
- 1/2 bunch Basil (Kemangi)
- 6 Shallots
- 3 Cloves Garlic
- Bird’s Eye Chilies (to taste)
- 1 thumb-sized piece Turmeric
- 1 thumb-sized piece Ginger
- 2 Candlenuts
- Ground Pepper (to taste)
- Ground Coriander (to taste)
- 1 stalk Lemongrass (bruised)
- 2 Kaffir Lime Leaves (torn)
- 1 thumb-sized piece Galangal
- 1/2 packet Kara Coconut Milk
- Water (as needed)
- Granulated Sugar (to taste)
- Salt (to taste)
- Cooking Oil
Instructions:
-
Prepare the Catfish:
- Boil the catfish with salt until it is half-cooked. Drain and set aside.
- Briefly fry the catfish until it is slightly golden. Set aside.
-
Prepare the Spice Paste:
- Blend the shallots, garlic, candlenuts, bird’s eye chilies, turmeric, ginger, ground coriander, and ground pepper into a smooth paste.
-
Sauté the Spice Paste:
- Heat a generous amount of cooking oil in a pan.
- Sauté the spice paste until it becomes fragrant and the oil starts to separate from the paste.
-
Add Aromatics:
- Add the bruised lemongrass, torn kaffir lime leaves, and galangal to the pan.
- Continue to sauté until the aromatics release their fragrance.
-
Cook the Coconut Milk:
- Pour in water and the Kara coconut milk, stirring well.
- Bring the mixture to a boil.
-
Combine and Season:
- Add the fried catfish into the pan.
- Season with granulated sugar and salt, stirring gently to combine.
- Taste and adjust seasoning as needed.
-
Finish with Basil:
- Once the catfish is thoroughly cooked and the flavors have melded, add the fresh basil leaves.
- Stir gently and let it cook for another minute until the basil is wilted.
-
Serve:
- Remove from heat and transfer to a serving dish.
- Serve hot with steamed rice.
Enjoy the rich and aromatic flavors of this traditional Indonesian dish, Mangut Lele, perfect for a delightful and comforting meal.
