Gulai Ikan Bawal Campur Udang
Experience the delightful blend of flavors in this Gulai Ikan Bawal Campur Udang, a rich and aromatic Indonesian dish featuring fish and shrimp simmered in a creamy coconut sauce. This recipe showcases the unique characteristics of the local ingredients, combining them in a way that brings out their natural sweetness and depth.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Bawal (Pomfret Fish) | 250 grams |
| Udang (Shrimp) | 300 grams |
| Bawang Merah (Red Onions) | 5 cloves |
| Bawang Putih (Garlic) | 3 cloves |
| Kunyit (Turmeric) | 1 piece |
| Ketumbar (Coriander Seeds) | To taste |
| Kelapa (Coconut, grated) | 1/2 fruit |
| Cabai Rawit (Bird’s Eye Chili) | To taste |
| Garam (Salt) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 kcal |
| Protein | 30 grams |
| Total Fat | 22 grams |
| Saturated Fat | 16 grams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 3 grams |
| Sugars | 1 gram |
| Sodium | 500 mg |
Instructions
| Step | Instruction |
|---|---|
| 1 | Begin by cleaning the fish (ikan bawal) and shrimp (udang) thoroughly to ensure all impurities are removed. |
| 2 | In a blender, combine the red onions (bawang merah), garlic (bawang putih), turmeric (kunyit), and coriander seeds (ketumbar). Blend until the mixture forms a smooth paste. |
| 3 | Heat a generous amount of oil in a large pan or wok over medium heat. Add the blended spice mixture to the pan and sauté until fragrant, allowing the flavors to develop. |
| 4 | Once the spices are aromatic, gently add the fish to the pan, allowing it to sear briefly on one side before flipping it to cook evenly. |
| 5 | After a few minutes, add the shrimp to the pan, stirring carefully to avoid breaking the fish. Then, add the chopped bird’s eye chilies (cabai rawit) for an extra kick of heat. |
| 6 | In a separate bowl, mix the grated coconut with some water to extract the coconut milk (santan). Blend this mixture until smooth, then strain it to separate the milk from the pulp. |
| 7 | Pour the extracted coconut milk into the pan, followed by salt (garam) to taste. Stir the mixture gently to combine all the ingredients. |
| 8 | Allow the dish to simmer, stirring occasionally, while ensuring the coconut milk does not curdle. Keep cooking until the fish and shrimp are fully cooked and the flavors meld beautifully, about 10-15 minutes. |
| 9 | Taste and adjust the seasoning if necessary. Once ready, remove from heat and let it rest for a few minutes before serving. |
Serving Suggestions
Serve Gulai Ikan Bawal Campur Udang hot, accompanied by steamed jasmine rice or warm rice cakes, allowing the rich sauce to soak into the grains. This dish not only pleases the palate but also brings a sense of warmth and comfort, perfect for sharing with family and friends. Enjoy the burst of flavors and the cultural richness embedded in every bite, making it a delightful addition to any meal.
