Mangut Lele (Spicy Catfish Stew)
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Ikan Lele) | 2 whole fish |
| Kara Coconut Milk | 1 pack (65ml) |
| Basil Leaves (Daun Kemangi) | To taste |
| Water | 250 ml |
| Orange Bird’s Eye Chili (Cabe Rawit) | 5 pieces |
| Cooking Oil | To taste |
| Salt | To taste |
| Flavor Enhancer (Penyedap Rasa) | To taste |
| Granulated Sugar | To taste |
For Sautéing Spices (Bumbu Tumis)
| Ingredient | Quantity |
|---|---|
| Bay Leaves (Daun Salam) | 2 leaves |
| Lime Leaves (Daun Jeruk) | 2 leaves |
| Lemongrass (Serai, bruised) | 1 stalk |
| Galangal (Lengkuas, bruised) | 1 piece |
For Blending (Bumbu Halus)
| Ingredient | Quantity |
|---|---|
| Red Shallots (Bawang Merah) | 6 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Tomato | 1/2 piece |
| Kencur Root (Kencur) | 1 piece |
| Turmeric (Kunyit) | 1 piece |
| Ginger (Jahe) | 1 piece |
| Candlenuts (Kemiri) | 2 nuts |
| Red Curly Chili (Cabe Merah Keriting) | 4 pieces |
For Marinating the Catfish (Bahan Rendaman Lele)
| Ingredient | Quantity |
|---|---|
| Salt | 1 tablespoon |
| Coriander (Ketumbar) | 1 teaspoon |
| Lime Juice | To taste |
Instructions
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Prepare the Catfish: Clean the catfish thoroughly and coat with the marinade mixture (salt, coriander, and lime juice). Allow it to sit for about 15 minutes to absorb the flavors. After marinating, fry the catfish until golden brown, then set aside.
-
Sauté the Spices: In a pan, heat oil over medium heat. Sauté the blended spices along with the sautéing spices (bay leaves, lime leaves, lemongrass, and galangal) until fragrant and cooked through.
-
Add Water and Chilies: Pour in the water and add the whole orange bird’s eye chilies. Bring to a boil.
-
Season the Broth: Once boiling, add salt, flavor enhancer, and sugar. Adjust the seasoning to your liking.
-
Incorporate Coconut Milk: After the broth is boiling, gently pour in the Kara coconut milk, stirring to combine.
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Combine Catfish and Simmer: Carefully add the fried catfish back into the pot. Let it simmer for approximately 10 minutes, allowing the catfish to absorb the rich flavors of the broth.
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Finish with Basil: In the final moments of cooking, add the fresh basil leaves, cooking just until they wilt.
-
Serve: Once the spices have infused and the flavors melded beautifully, remove from heat and serve hot. Enjoy this delightful dish with steamed rice for the ultimate experience.
Nutritional Information (per serving, estimated):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 20 g |
| Carbohydrates | 10 g |
| Fat | 15 g |
| Fiber | 2 g |
Enjoy your delicious Mangut Lele, a traditional spicy catfish stew that is sure to warm your heart and tantalize your taste buds!
