Gulai Ikan Mas and Tempe: A Delightful Indonesian Curry
This exquisite dish, Gulai Ikan Mas and Tempe, offers a harmonious blend of flavors and textures, showcasing the freshness of fish and the rich earthiness of tempe. With a fragrant coconut milk base and a medley of aromatic spices, this recipe is sure to become a cherished favorite in your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Mas (carp) | 500 grams |
| Tempe (soybean cake) | ½ block (cut to preference) |
| Coconut milk (KARA) | 1 packet (65 ml) |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 2 leaves |
| Lemongrass | 1 stalk |
| Galangal | 3 cm |
| Red chili (large) | 2 pieces (adjust to taste) |
| Shallots | 4 cloves |
| Garlic | 4 cloves |
| Coriander (ground or seeds) | ½ teaspoon |
| Nutmeg (ground) | ¼ teaspoon (optional) |
| Candlenuts | 2 pieces |
| Ginger | 3 cm |
| Turmeric | 3 cm |
| Sugar, salt, and seasoning | to taste |
| Cooking oil | for frying |
| Lemon juice | for marinating |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~25 grams |
| Fat | ~15 grams |
| Carbohydrates | ~20 grams |
| Fiber | ~5 grams |
Instructions
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Prepare the Fish: Clean the ikan mas thoroughly, ensuring it is free from any scales or impurities. Rinse well and marinate with lemon juice for about 10 minutes to enhance its flavor and reduce any fishy aroma.
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Blend the Spices: In a mortar and pestle, combine the red chili, shallots, garlic, coriander, nutmeg, candlenuts, ginger, and turmeric. Grind them into a smooth paste to form the base of your spice mixture.
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Fry the Fish: In a hot pan, heat a generous amount of cooking oil. Fry the ikan mas until it is half-cooked and lightly golden. Remove the fish from the pan and set aside.
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Sauté the Aromatics: In the same pan, add the blended spice paste. Sauté until fragrant, then add the lemongrass, galangal, bay leaves, and kaffir lime leaves. Stir-fry for a few minutes to allow the flavors to meld together beautifully.
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Add Coconut Milk: Pour in the coconut milk, diluted with a little water if desired. Bring the mixture to a gentle boil, allowing the coconut milk to develop its rich flavor.
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Incorporate Tempe: Add the cut tempe into the bubbling coconut milk. Let it simmer for a few minutes until the tempe is partially cooked.
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Combine Fish and Season: Gently add the fried ikan mas back into the pan. Season the dish with sugar, salt, and any additional seasoning to your liking. Taste and adjust as needed.
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Finish Cooking: Allow the gulai to simmer gently until both the ikan mas and tempe are fully cooked and tender, absorbing all the aromatic flavors. This should take about 10-15 minutes.
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Serve and Enjoy: Once cooked, remove the gulai from heat. Serve hot with steamed rice or warm bread, and relish the delightful blend of flavors in every bite!
This Gulai Ikan Mas and Tempe dish not only represents the vibrant culinary heritage of Indonesia but also promises a warm and satisfying meal perfect for family gatherings or special occasions. Enjoy your culinary journey!
