Mangut Lele: A Delightful Indonesian Catfish Dish

Mangut Lele is a cherished Indonesian dish that features tender catfish simmered in a fragrant coconut milk sauce. This recipe combines rich spices with the unique flavor of lele (catfish), creating a comforting meal that will delight your family. Perfect for a cozy dinner, this dish showcases the vibrant tastes of Indonesian cuisine.

Ingredients

For the Catfish

• 1 package of lele (catfish) (fried until half-cooked or crispy)

For the Coconut Sauce

• 1 package of kara coconut milk (or any brand you prefer)

Ground Spice Paste

• 3 cloves garlic
• 5 shallots
• 4 red bird’s eye chilies
• 2 curly red chilies
• 1 candle nut (kemiri)
• 1 thumb-sized piece of turmeric
• 1 thumb-sized piece of ginger
• Salt, to taste
• Pepper, to taste
• Ground coriander, to taste

Additional Spices

• 1 stalk lemongrass (crushed)
• 2 bay leaves
• 2 kaffir lime leaves (remove the central stem)
• A thumb-sized piece of galangal (crushed)
• Salt
• Sugar
• Ground pepper
• Seasoning powder (kaldu bubuk)

Instructions

1. Prepare the Catfish:
   Begin by frying the lele until it is half-cooked or to your desired crispiness. This step helps enhance the flavor of the fish, making it tender and delicious.

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2. Sauté the Ground Spices:
   In a pan, heat some oil and sauté the ground spice paste until it becomes fragrant. For the best results, use a mortar and pestle to grind the spices, as this will release their essential oils and flavors.

3. Add Aromatics:
   Once the spices are fragrant, add the additional spices: crushed lemongrass, bay leaves, and kaffir lime leaves. Allow them to infuse their aroma into the mixture.

4. Incorporate Water:
   Pour in some boiled water to create a broth. This will serve as the base for your sauce.

5. Add the Catfish:
   Gently add the fried catfish to the pan. Let it simmer for a while until the fish becomes tender and absorbs the flavors of the spices.

6. Add Coconut Milk:
   Once the catfish has changed color and is infused with the spices, pour in the coconut milk. Stir gently to combine, ensuring the mixture does not boil too vigorously to prevent the coconut milk from curdling.

7. Season to Taste:
   Season the dish with salt, ground pepper, seasoning powder, and sugar. Taste and adjust the seasoning according to your preference.

8. Simmer:
   Allow the dish to simmer while stirring occasionally. Take care not to let the coconut milk separate.

9. Serve:
   Once everything is cooked and the flavors have melded beautifully, remove from heat. Serve the Mangut Lele warm, accompanied by steamed rice, and enjoy it with your loved ones.

Final Thoughts

Mangut Lele is more than just a meal; it’s a celebration of flavors that brings family together. The balance of spices and the richness of the coconut milk create a dish that’s both comforting and delicious. Perfect for any occasion, this recipe is a delightful addition to your culinary repertoire. Enjoy cooking and sharing this dish with your family!