Title: Gulai Ikan Simba (Indonesian Spicy Fish Curry)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Simba fish (2 kg) | 1 whole fish, cleaned and cut into pieces |
| Shallots (bawang merah) | 250 g (about 1/4 kg) |
| Garlic (bawang putih) | 7 cloves |
| Turmeric (kunyit) | 3 thumb-sized pieces (about 3 inches) |
| Ginger (jahe) | 3 thumb-sized pieces |
| Galangal (laos) | 1 thumb-sized piece |
| Red chilies (cabe merah) | 250 g (adjust to taste) |
| Lemongrass (sereh) | 4 stalks, bruised |
| Kaffir lime leaves (daun jeruk) | 4 leaves, ribbed and stems removed |
| Bay leaves (daun salam) | 4 leaves |
| Candlenuts (kemiri) | 2 nuts (optional) |
| Fresh turmeric leaves (daun kunyit) | 2 leaves |
| Coriander seeds (ketumbar) | To taste |
| Black pepper (lada) | To taste |
| Salt (garam) | To taste |
| Seasoning (penyedap) | To taste |
| Thick coconut milk (santan kental) | 500 g |
| Water (air) | As needed |
Instructions:
-
Prepare the Spice Paste:
- Begin by grinding or blending the shallots, garlic, turmeric, ginger, galangal, and red chilies into a smooth paste. You can use a mortar and pestle or a food processor for this. Note that the spices should be finely ground to ensure they blend well with the other ingredients.
-
Sauté the Spices:
- In a large pan or wok, heat a little oil and sauté the spice paste until fragrant. The aroma will fill the air as the spices begin to cook, releasing their rich flavors.
-
Add the Aromatics:
- Next, bruise the lemongrass stalks with the side of a knife, then add them to the pan along with the kaffir lime leaves, bay leaves, and fresh turmeric leaves. Stir well to combine all the ingredients.
-
Simmer the Coconut Milk:
- Pour in the thick coconut milk (santan kental) and add enough water to create a rich, slightly soupy consistency. Stir everything together and let it come to a gentle boil.
-
Cook the Fish:
- Once the coconut milk and spices are simmering, carefully place the fish pieces into the pan. Be sure to coat the fish with the fragrant coconut milk sauce. Cover the pan and let it simmer for about 20 minutes. This allows the fish to cook through and absorb the aromatic flavors.
-
Season to Taste:
- After 20 minutes, check the seasoning. Adjust the salt, pepper, and seasoning (penyedap) to your taste. If you like it spicier, you can add more chilies at this stage.
-
Finish and Serve:
- Once the fish is cooked and the flavors have melded together, remove the pan from heat. The Gulai Ikan Simba is now ready to be served! Enjoy this delicious Indonesian curry with steamed rice for a satisfying meal.
Notes:
- Substitute Options: If candlenuts (kemiri) are unavailable, you can skip them, but they add a subtle richness to the sauce.
- Adjust Spice Level: The number of red chilies can be adjusted according to your preferred spice level. Feel free to add more or less based on your tolerance for heat.
This Gulai Ikan Simba is a wonderful dish full of aromatic spices and rich coconut milk, perfect for a festive meal or a comforting dinner at home!
