Mangut Lele ala Mbah Marto: A Delightful Indonesian Catfish Dish

Dive into the vibrant flavors of Indonesian cuisine with this delectable recipe for Mangut Lele, a traditional catfish dish that’s rich in taste and steeped in culture. This version, inspired by Mbah Marto’s authentic style, will guide you through creating a mouthwatering meal that’s perfect for any occasion.

Ingredients

For the Catfish:

• 1 kg fresh catfish (ikan lele), cleaned and gutted
• 1 lime, for marinating the catfish to eliminate any fishy odor
• Salt, to taste for marinating

Whole Spices:

• 4 stalks lemongrass, bruised
• 2 cm ginger, bruised
• 3 cm galangal, bruised
• 4 bay leaves
• 5 kaffir lime leaves
• 5 large red chilies, halved
• 4 large green chilies, halved
• A handful of bird’s eye chilies (adjust to taste)
• 1 large tomato, cut into wedges

Ground Spices:

• 9 shallots
• 5 cloves garlic
• 1 tablespoon coriander seeds
• 1 cm kencur (aromatic ginger)
• 2 candlenuts
• 5 bird’s eye chilies
• 6 curly red chilies

Coconut Milk:

• Coconut milk from 1 coconut (or 2 packages of 65 ml Kara coconut milk)

Instructions

1. Prepare the Catfish: Start by marinating the cleaned catfish with salt and lime juice. This essential step not only enhances the flavor but also helps in reducing any fishy odor. After marinating, set the catfish aside.

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2. Prepare the Spice Paste: In a mortar and pestle (or food processor, if you prefer convenience), grind together the shallots, garlic, coriander seeds, kencur, candlenuts, bird’s eye chilies, and curly red chilies until you achieve a smooth paste. While using a food processor is quicker, hand-grinding this mixture will result in a more authentic flavor.

3. Sauté the Spices: In a skillet, heat enough cooking oil over medium heat. Add the ground spice paste and bruised lemongrass, sautéing until the mixture becomes fragrant and aromatic. This step is crucial as it sets the foundation for the dish’s rich flavor.

4. Combine Ingredients: Once the spices are aromatic, add salt and sugar to taste. Then, pour in the coconut milk along with the whole spices (lemongrass, bay leaves, kaffir lime leaves, and chilies). Bring the mixture to a gentle boil, allowing all the flavors to meld beautifully.

5. Add the Catfish: Carefully place the fried catfish into the pot. Gently stir to coat the fish with the aromatic coconut sauce, ensuring the fish is submerged. Cook until the spices are absorbed into the fish, being mindful not to let the coconut milk curdle. Taste and adjust the seasoning as needed.

6. Serve: Your Mangut Lele ala Mbah Marto is now ready to be enjoyed! Serve hot with steaming white rice, allowing the flavors to shine and provide a comforting meal that will surely delight your taste buds.

Enjoyment

This Mangut Lele recipe not only showcases the rich culinary heritage of Indonesia but also brings warmth and joy to your dining table. With its tantalizing spices and creamy coconut milk, this dish is a celebration of flavors that pairs perfectly with a side of freshly steamed rice. Happy cooking, and may this recipe bring you joy and satisfaction! 😊