Spicy Coconut Milk Mujaher Fish and Tofu Stew Recipe
Ingredients:
- 1/2 kg mujaher fish, cut into 4 pieces
- 6 pieces brown tofu
- 400 ml coconut milk
- 3 stalks shallots, chopped
- A handful of basil leaves
- Cooking oil
Spices:
- 2 cloves garlic
- 8 shallots
- 1 red chili
- 10 bird’s eye chilies
- 3 candlenuts
- 1 segment galangal
- 1/4 thumb-sized turmeric
- 1/2 thumb-sized ginger
- 1 kaffir lime leaf
- 1/2 tbsp salt
- 1/4 tbsp sugar
- 1/4 tsp seasoning powder
Steps:
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Prepare the Fish and Tofu:
- Clean and cut the mujaher fish into 2 pieces each. Fry until golden brown. Set aside.
- Cut the brown tofu into triangular pieces. Fry until golden brown. Set aside.
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Prepare the Spice Paste:
- Clean and chop the garlic, shallots, and red chili. Fry until fragrant and golden brown, excluding the galangal and kaffir lime leaf. Add salt.
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Cooking Process:
- Heat a pan with 200 ml of water. Add the ground spices, galangal, and kaffir lime leaf. Stir well.
- Add the fried tofu and fish to the pan. Cook for about 3 minutes.
- Pour in the coconut milk and add the chopped shallots. Adjust the seasoning with sugar and seasoning powder. Bring to a boil.
- Once boiling, add the basil leaves. Simmer until everything is cooked through.
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Serve:
- Your Spicy Coconut Milk Mujaher Fish and Tofu Stew is ready to be served. Enjoy your meal!
This delightful Indonesian dish combines the richness of coconut milk with the bold flavors of spices, creating a comforting stew that’s perfect with steamed rice. Enjoy the blend of textures from the crispy tofu and tender mujaher fish, enhanced by the aromatic basil leaves. Perfect for sharing with family and friends!
