Kari Gulai Gurame: A Delightful Indonesian Curry with Gourami Fish
Introduction
Kari Gulai Gurame is a traditional Indonesian dish that brings together the rich flavors of spices and the succulent taste of fried gourami fish. This aromatic curry, with its creamy coconut base and a kick of heat from fresh chilies, is a wonderful option for a family meal or a special gathering. Serve it hot with steamed rice for a complete and satisfying experience that will transport your taste buds to the vibrant streets of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gourami fish (cleaned and fried) | 6 whole |
| Instant curry/gulai seasoning | 2 tablespoons |
| Kaffir lime leaves | 2 leaves |
| Lemongrass (crushed) | 1 stalk |
| Instant coconut milk | 1 pack (KARA) |
| Salt | To taste |
| Sugar | To taste |
| Cardamom pods | 2 pieces |
| Cinnamon stick | 2 cm |
| Chicken stock powder | 1 teaspoon |
| Bird’s eye chilies (ground) | 6 pieces |
| Lime (juice) | 1/2 piece |
| Water | 300 ml |
Instructions
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Prepare the Base: In a large frying pan or wok, heat a small amount of oil over medium heat. Add the instant curry/gulai seasoning and sauté until fragrant, allowing the spices to release their aromatic oils.
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Add Aromatics: Incorporate the kaffir lime leaves, crushed lemongrass, cinnamon stick, and cardamom pods into the pan. Continue to sauté these ingredients until they become aromatic, which should take about 2-3 minutes.
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Create the Curry Sauce: Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
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Season the Curry: Add salt, sugar, the ground bird’s eye chilies, and the freshly squeezed lime juice into the pot. Stir well to combine all the flavors.
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Incorporate the Coconut Milk: Slowly pour in the instant coconut milk, stirring gently until everything is well combined. Allow the sauce to return to a boil.
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Add the Fried Fish: Carefully place the fried gourami fish into the bubbling curry sauce. Gently turn the fish to ensure it’s well-coated with the flavorful sauce. Cover the pan and let it simmer for about 5 minutes, allowing the fish to absorb the spices.
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Serve: Once done, remove the lid and serve the Kari Gulai Gurame hot, garnished with fresh herbs if desired. This dish pairs wonderfully with a steaming bowl of rice, providing a delightful balance to the rich and creamy curry.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | 25g |
| Carbohydrates | 20g |
| Fat | 20g |
| Saturated Fat | 10g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 400mg |
Conclusion
Kari Gulai Gurame is not just a dish; it’s a celebration of flavors that reflects the vibrant culinary heritage of Indonesia. Each bite of the tender fish enveloped in a spicy, coconut-laden sauce is sure to delight. Enjoy this recipe with loved ones, and let the warm, aromatic spices fill your home with love and comfort. Happy cooking!
