Indonesian fish recipes

Spicy Coconut Catfish Stew (Gulai Ikan Lele)

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Gulai Ikan Lele Recipe

Ingredients

Ingredient Quantity
Catfish (ikan lele) 1 kg
Mature coconut 1 (for coconut milk)
Red chili peppers 3
Shallots 4 cloves
Garlic 4 cloves
Candlenuts (kemiri) 3
Coriander To taste
Ginger To taste
Galangal To taste
Bay leaves To taste
Turmeric To taste
Kaffir lime leaves To taste
Royco seasoning To taste
Bird’s eye chili To taste
Cooking oil As needed

Instructions

  1. Prepare the Fish: Clean the catfish thoroughly and fry until golden brown. Set aside to drain on paper towels.

  2. Blend the Spices: In a blender or food processor, combine the shallots, garlic, candlenuts, red chili peppers, ginger, galangal, turmeric, coriander, and a pinch of salt. Blend until a smooth paste forms.

  3. Cook the Spice Mixture: In a large pan, heat a generous amount of cooking oil over medium heat. Add the blended spice paste and sauté until fragrant and the oil separates from the mixture.

  4. Add Coconut Milk: Gradually pour in the thick coconut milk, stirring continuously to combine with the spices.

  5. Combine Fish and Cook: Gently add the fried catfish into the pan, ensuring it is coated with the spicy coconut mixture. Toss in the whole bird’s eye chilies for added heat.

  6. Simmer: Allow the mixture to simmer until it begins to bubble, then reduce the heat. Let it cook for a few more minutes, allowing the flavors to meld.

  7. Serve: Once cooked, remove from heat and serve warm. Enjoy your Gulai Ikan Lele with steamed rice for a delightful meal!

Feel free to experiment with the spice levels to create your ultimate version of this traditional dish. Happy cooking!

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