Mangut Lele with Catfish and Catfish Eggs
Ingredients:
- 4 whole catfish bodies (cleaned and chopped) + catfish eggs + catfish skin
- 5 shallots
- 4 cloves garlic
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of turmeric
- 2 thumb-sized pieces of kencur (aromatic ginger)
- 2 kaffir lime leaves
- 3 bay leaves
- 3 stalks of lemongrass, smashed
- 4 candlenuts
- Salt, to taste
- 65 ml of diluted Kara coconut milk
- Coconut oil, for frying
Instructions:
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Prepare the Spice Paste: Begin by finely grinding all the spices—shallots, garlic, ginger, turmeric, kencur, and candlenuts—into a smooth paste. Set aside.
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Heat the Oil: Pour a generous amount of coconut oil into a large frying pan and heat until it is hot and shimmering.
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Cook the Spice Paste: Add the spice paste to the hot oil. Sauté the paste while stirring continuously until the aroma is fragrant and the oil begins to separate from the paste.
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Add Aromatics: Incorporate the bay leaves, kaffir lime leaves, and smashed lemongrass into the pan. Stir well to combine with the spice paste.
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Add Catfish: Gently add the catfish bodies and catfish skin to the pan. Stir to ensure that the fish is coated with the spice mixture. Allow the fish to cook until it is partially done.
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Add Coconut Milk: Pour in the diluted Kara coconut milk. Stir well to combine with the fish and spice mixture.
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Simmer: Bring the mixture to a gentle boil. Reduce the heat and let it simmer until the fish is fully cooked and the flavors are well blended. Adjust the seasoning with salt to taste.
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Serve: Once the dish is cooked and the sauce has thickened to your liking, it is ready to be served. Enjoy this flavorful Mangut Lele with a side of steamed rice or as a standalone dish.
This Mangut Lele is a delightful dish, perfect for those following a keto diet while still savoring the rich, aromatic flavors of traditional Indonesian cuisine.
