Spicy Coconut Catfish Stew (Gulai Ikan Lele)
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
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Prepare the Fish: Clean the catfish thoroughly and fry until golden brown. Set aside to drain on paper towels.
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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.
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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.
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Add Coconut Milk: Gradually pour in the thick coconut milk, stirring continuously to combine with the spices.
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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.
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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.
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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!
