Spicy Mujair Curry: A Flavorful Indonesian Delight

Indulge in the vibrant flavors of Kare Mujair Pedas, a delightful Indonesian dish that showcases the succulent mujair fish, known for its tender texture and ability to absorb rich spices. This recipe will guide you through the steps to create a hearty and aromatic curry that’s perfect for sharing with family and friends.

Ingredients

• 750 grams mujair fish (cleaned and cut into two pieces)
• 1/2 coconut (freshly grated)
• 5 red chilies (sliced)
• 10 bird’s eye chilies
• 3 shallots
• 4 cloves garlic
• 1 teaspoon coriander seeds
• 1 teaspoon black pepper
• 2 candlenuts (kemiri)
• 1 tablespoon turmeric (fresh or powder)
• 1-inch piece ginger (peeled and sliced)
• 1-inch piece galangal (laos, peeled and sliced)
• 2 stalks lemongrass (sliced, kamijara)
• 2 bay leaves
• 2 kaffir lime leaves
• 1 tomato (diced)
• Salt, to taste
• Palm sugar (gula jawa), to taste
• 1 tablespoon beef seasoning (Royco sapi)
• Oil, for frying

Instructions

1. Prepare the Fish: Begin by thoroughly cleaning the mujair fish. Cut it into two pieces and wash until pristine. This step ensures the fish is free from any residuals.

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2. Make the Spice Paste: In a mortar and pestle or a food processor, blend the shallots, garlic, coriander, black pepper, candlenuts, turmeric, ginger, and galangal until you achieve a smooth paste. This aromatic mixture forms the base of your curry.

3. Marinate the Fish: Coat the cleaned fish pieces with a small amount of the yellow spice paste you just created. Allow it to marinate for a while so the flavors can penetrate the fish deeply.

4. Par-Cook the Fish: In a pan, fry the marinated fish until it is halfway cooked. This step helps to develop a beautiful texture and locks in the flavors.

5. Sauté the Aromatics: In the same pan, heat some oil and sauté the remaining spice paste along with the sliced red chilies. Cook until fragrant, allowing the spices to release their essential oils.

6. Add the Herbs: Introduce the bay leaves, kaffir lime leaves, galangal, and lemongrass into the pan. Stir well and cook until the aroma fills your kitchen, signaling that the spices are ready.

7. Incorporate the Coconut Milk: Pour in the freshly grated coconut and mix in the beef seasoning, salt, and palm sugar. Adjust these to your taste for a balanced flavor profile.

8. Simmer the Fish: Add the partially cooked fish along with the bird’s eye chilies to the pot. Let the dish simmer gently until the fish is fully cooked and the spices have melded beautifully. Add the diced tomato in the last few minutes of cooking to keep its freshness.

9. Serve: Once everything is perfectly cooked and the flavors are harmonized, turn off the heat. Your Kare Mujair Pedas is now ready to be plated. Serve it warm with steamed rice for an authentic Indonesian experience.

Enjoy!

This dish not only showcases the robust flavors of Indonesian cuisine but also highlights the freshness of the ingredients used. Whether you’re cooking for a gathering or enjoying a quiet evening at home, Kare Mujair Pedas is sure to impress. Happy cooking and enjoy your culinary adventure!