Indonesian lamb recipes

Indonesian Spicy Catfish in Creamy Coconut Sauce

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Pecak Lele: Indonesian Spicy Catfish Stew Recipe

Ingredients:

  • For the Catfish:

    • 7 pieces of catfish
    • Juice of 1 lime
    • Salt, to taste
    • Black pepper, to taste
  • For the Spice Mix:

    • 3 cloves garlic
    • 1 teaspoon coriander seeds
    • 1 thumb-sized piece of ginger, peeled
    • 1 thumb-sized piece of turmeric, peeled
    • A pinch of black pepper
    • Salt, to taste
  • For the Ground Spice Paste:

    • 7 shallots
    • 3 cloves garlic
    • 2 candlenuts
    • 4 red curly chilies
    • 6 bird’s eye chilies
    • 1 thumb-sized piece of turmeric, peeled
    • 1 kaffir lime leaf
    • Sugar, to taste
    • Salt, to taste
  • Additional Ingredients:

    • 1 bunch of Thai basil leaves
    • 1 medium tomato, sliced
    • 1 can coconut milk (Santan Kara)

Instructions:

  1. Prepare the Catfish:

    • Clean and gut the catfish. Marinate with lime juice, salt, and black pepper. Set aside for about 15 minutes.
  2. Fry the Catfish:

    • Heat oil in a pan over medium heat. Fry the marinated catfish until golden brown and crispy. Remove from the pan and drain on paper towels.
  3. Make the Spice Paste:

    • In a blender or food processor, blend the shallots, garlic, candlenuts, red curly chilies, bird’s eye chilies, turmeric, and kaffir lime leaf into a smooth paste.
  4. Cook the Spice Paste:

    • In the same pan used for frying the catfish, heat a little oil. Sauté the ground spice paste until fragrant and cooked through.
  5. Add the Coconut Milk:

    • Pour in the coconut milk and stir to combine with the spice paste. Let it simmer for a few minutes until the sauce thickens slightly.
  6. Combine Catfish and Sauce:

    • Add the fried catfish to the pan with the coconut milk mixture. Stir gently to coat the fish with the sauce.
  7. Season and Simmer:

    • Adjust seasoning with sugar and salt to taste. Let the mixture simmer until the sauce has reduced to your desired consistency.
  8. Add Fresh Herbs and Tomato:

    • Add the Thai basil leaves and sliced tomato. Stir briefly until the basil is wilted and the tomato is slightly softened.
  9. Finish and Serve:

    • Taste and adjust seasoning if necessary. Serve hot with steamed rice.

Enjoy the rich, spicy flavors of Pecak Lele, a delightful Indonesian dish that combines crispy catfish with a creamy, aromatic coconut sauce.

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