Spicy Fried Catfish in Coconut Sauce

Mangut Lele: Spicy Catfish Stew Recipe

Ingredients:

• 3 whole catfish (lele lumpur), cleaned, marinated with lime juice and salt, then fried until crispy
• For the Spice Paste:
  • 3 shallots
  • 2 cloves of garlic
  • 10 red bird’s eye chilies
  • 1 large red chili
  • 1-inch piece of ginger
  • 1-inch piece of turmeric
  • 1-inch piece of kencur (aromatic root, optional)
  • 1 candlenut (kemiri)
  • To taste: coriander, black pepper, sugar, and salt
• For the Cooking Liquid:
  • 400 ml coconut milk
  • 3 kaffir lime leaves, with the central vein removed
  • 1 stalk of green onion, sliced thinly
  • A bunch of basil (optional, as not available)

Steps:

1. Prepare the Spice Paste:

   • Blend or grind the shallots, garlic, bird’s eye chilies, red chili, ginger, turmeric, kencur, and candlenut into a smooth paste. Add coriander, black pepper, sugar, and salt to taste.

2. Cook the Spice Paste:

   • Heat a little oil in a pan over medium heat. Sauté the spice paste until fragrant and aromatic.

3. Add Aromatics:

   • Incorporate the kaffir lime leaves into the pan, stirring well to release their flavor.

4. Incorporate Coconut Milk:

   • Pour in the coconut milk, stirring continuously to prevent it from curdling.

5. Season the Sauce:

   • Add sugar, salt, and the sliced green onion. Stir to combine.

6. Add Fried Catfish:

   • Gently place the fried catfish into the sauce, ensuring they are well-coated. Let the fish simmer in the sauce for a few minutes to absorb the flavors.

7. Adjust and Serve:

   • Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh basil if available.

Enjoy this rich and spicy Mangut Lele with steamed rice or as a hearty addition to your meal!