Smoky Patin Fish Curry with Cassava Leaves

Gulai Salai Patin: A Flavorful Malaysian Delight

Ingredients:

• 3 pieces of smoked patin fish (salai ikan patin)
• Cassava leaves (daun singkong), quantity as desired
• 1 stalk lemongrass (serai)
• 2-3 bay leaves (daun salam)
• 2-3 turmeric leaves (daun kunyit), torn into pieces
• 1 thumb-sized piece of galangal (lengkuas), bruised
• 1 can of coconut milk (Santan Kara)
• For the spice paste (bumbu halus):
  • 3 red shallots (bawang merah)
  • 5 cloves garlic (bawang putih)
  • 5 red curly chilies (cabe keriting merah)
  • 5 bird’s eye chilies (cabe rawit merah)
  • 2 cm fresh turmeric (kunyit), peeled
  • 1 teaspoon ground black pepper (lada bubuk)
  • 1 teaspoon ground coriander (ketumbar bubuk)
  • 2 candlenuts (kemiri)

Instructions:

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1. Prepare the Spice Paste: Begin by blending the red shallots, garlic, red curly chilies, bird’s eye chilies, fresh turmeric, ground black pepper, ground coriander, and candlenuts into a smooth paste. You can use a food processor or mortar and pestle to achieve this.

2. Sauté the Spice Paste: Heat a generous amount of oil in a large pot over medium heat. Add the spice paste to the pot and sauté until fragrant, stirring frequently to prevent burning.

3. Add Aromatics: Once the spice paste is aromatic, add the lemongrass, bay leaves, torn turmeric leaves, and bruised galangal. Continue to sauté for a few minutes to release their flavors.

4. Cook the Smoked Fish: Add the smoked patin fish to the pot and stir to coat with the spice paste. Pour in enough water to just cover the fish and bring to a gentle boil.

5. Add Coconut Milk: Reduce the heat to low and stir in the coconut milk. Be careful not to add too much water; you want just enough to create a rich, flavorful sauce.

6. Incorporate Cassava Leaves: Add the previously boiled cassava leaves to the pot. Stir gently to combine, ensuring the leaves are evenly distributed throughout the dish.

7. Season and Simmer: Season with salt, sugar, and a pinch of bouillon powder or stock cube according to taste. Simmer the gulai gently until the smoked fish is tender and the flavors are well combined. Stir occasionally, taking care not to let the coconut milk separate.

8. Taste and Adjust: Taste the gulai and adjust the seasoning if necessary. If the dish needs more salt or sweetness, add according to your preference.

9. Serve: Once the smoked fish is cooked through and tender, and the flavors have melded beautifully, your Gulai Salai Patin is ready to be served. Enjoy it hot with steamed rice for a truly comforting meal.

This traditional Malaysian dish offers a delightful blend of smoky fish and rich, spiced coconut milk, making it a perfect choice for a satisfying and aromatic meal.