Indonesian Spicy Catfish in Coconut Milk (Mangut Lele)

Mangut Lele (Indonesian Spicy Catfish in Coconut Milk) Recipe

Mangut Lele is a traditional Indonesian dish that brings together the bold, fragrant flavors of spices and coconut milk to create a deliciously comforting meal. The tender catfish is braised in a flavorful sauce made with aromatic spices such as turmeric, ginger, and garlic, which infuses the fish with rich, savory, and slightly spicy notes. The addition of fresh herbs like kemangi (Indonesian basil) adds a refreshing twist to this hearty dish. This recipe is perfect for those looking to experience the true essence of Indonesian home-cooked meals.

Ingredients

Instructions

1. Prepare the Catfish:

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   • Begin by boiling the catfish (Lele) in a pot of salted water until it is half-cooked. Once done, remove the fish from the pot and set it aside to drain.
   • Next, lightly fry the catfish in hot oil just for a few seconds to give it a slight crisp on the outside. This will help enhance the texture of the fish.

2. Prepare the Spice Paste:

   • While the fish is draining, prepare the spice paste. Combine the shallots (bawang merah), garlic (bawang putih), candlenuts (kemiri), bird’s eye chili (cabe rawit), turmeric (kunyit), ginger (jahe), coriander (ketumbar), and black pepper (merica) in a mortar or blender.
   • Grind the ingredients into a smooth paste.

3. Cooking the Spices:

   • Heat a generous amount of cooking oil in a pan over medium heat. Add the spice paste from step 2 into the hot oil, stirring continuously until fragrant and the spices are fully cooked and aromatic.

4. Add the Aromatics:

   • Add the crushed lemongrass (serai), torn lime leaves (daun jeruk), and galangal (lengkuas) into the pan with the cooked spices.
   • Sauté for another minute or two until the aroma becomes more pronounced.

5. Simmer with Coconut Milk:

   • Pour in the water and coconut milk (santan kara) into the pan. Stir well to combine, and bring the mixture to a boil.

6. Add the Fish:

   • Carefully place the fried catfish into the pan, ensuring the fish is submerged in the coconut milk and spices. Stir gently to combine.
   • Season the dish with sugar (gula pasir) and salt (garam) to taste, balancing the flavors as needed.

7. Final Touches:

   • Allow the dish to simmer for about 10-15 minutes, or until the flavors meld together and the sauce thickens slightly. Stir occasionally to prevent sticking.

8. Garnish:

   • Just before turning off the heat, add the fresh kemangi (Indonesian basil) to the pan. Give the dish one last gentle stir to incorporate the basil’s refreshing aroma.

9. Serve:

   • Once the sauce has thickened and the flavors have developed, remove the pan from the heat. Serve the Mangut Lele hot, accompanied by steamed rice or traditional side dishes.

Nutritional Information (Approximate per serving)

Tips for Success

• Fish Preparation: Ensure that you handle the catfish gently, especially during the frying process. Overcooking can make the fish tough and dry.
• Spice Paste: The spice paste is the heart of this dish, so make sure to grind it well to achieve a smooth consistency. If you’re in a hurry, a food processor can speed up the process.
• Coconut Milk: Use high-quality coconut milk (such as Santan Kara) for a rich and creamy sauce. If you prefer a lighter version, you can dilute the coconut milk with water, but this may reduce the richness.
• Serving: This dish is best served with steamed white rice, but you can also serve it with fried rice or lontong (compressed rice cakes) for a more filling meal.

Mangut Lele is a versatile dish that offers a beautiful balance of flavors. The tender fish, combined with the aromatic spices and coconut milk, creates a comforting and indulgent dish that’s sure to please anyone who loves Indonesian cuisine. Whether you’re cooking for family or entertaining guests, Mangut Lele is an excellent choice for a satisfying and flavorful meal!