Gulai Ikan Kakap Padang: A Rich and Flavorful Indonesian Fish Curry
Embark on a culinary journey to the vibrant culinary landscape of Padang, Indonesia, with this delectable recipe for Gulai Ikan Kakap Padang, a sumptuous fish curry that beautifully marries the rich flavors of fresh fish with fragrant spices and creamy coconut milk. This dish, characterized by its aromatic and slightly spicy profile, is sure to be a highlight at any dinner table. Let’s dive into the details of this extraordinary recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red snapper head (kakap) | 1, halved |
| Red snapper fillet | 1/2 kg, cut into pieces |
| Coconut milk (from fresh coconut) | 800 ml (made from 350g grated coconut) |
| Lemongrass (sereh) | 1 large stalk |
| Bay leaves (daun salam) | 2 leaves |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Turmeric leaf (daun kunyit) | 1 leaf (optional) |
| Tamarind (asam jawa) | 3 pieces (can substitute with asam kandis) |
| Green bird’s eye chilies | 8, left whole |
| Cooking oil | As needed |
For the Spice Paste (Bumbu Halus):
| Spice | Quantity |
|---|---|
| Garlic | 8 cloves |
| Shallots (bawang merah) | 5 pieces |
| Ginger | 1 piece, thumb-sized |
| Turmeric | 2 pieces, thumb-sized (adjust for color) |
| Young galangal (lengkuas) | 1 piece, thumb-sized |
Nutritional Information
(Values per serving can vary; please adjust according to portion size.)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal (approx) |
| Protein | 25 g |
| Fat | 18 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
Instructions
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Prepare the Spice Paste: Begin by blending the garlic, shallots, ginger, turmeric, and young galangal in a blender until you achieve a smooth paste. This fragrant blend forms the foundation of the dish, infusing the curry with deep flavors.
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Sauté the Aromatics: In a large pot or deep skillet, heat a splash of cooking oil over medium heat. Add the spice paste along with the lemongrass, bay leaves, and kaffir lime leaves. Sauté the mixture for about 3-5 minutes or until it becomes aromatic and slightly golden. The key here is to allow the spices to release their essential oils, which will enhance the overall flavor of your curry.
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Incorporate Coconut Milk: Carefully pour in the coconut milk, stirring to combine with the sautéed spices. Add the tamarind pieces, ensuring they are submerged in the mixture. Bring this rich concoction to a gentle boil, stirring occasionally to prevent the coconut milk from curdling.
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Cook the Fish: Once the mixture is boiling, reduce the heat to medium-low. Gently add the pieces of red snapper and the whole green chilies. Simmer the dish for about 10-15 minutes or until the fish is cooked through and tender. The fish should absorb the lovely flavors of the curry while the sauce thickens to a desirable consistency.
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Final Touches: Taste the curry and adjust the seasoning if necessary. Remove the pot from the heat once the fish is fully cooked and the sauce has reached your preferred thickness.
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Serve and Enjoy: Carefully ladle the Gulai Ikan Kakap Padang into serving bowls, pairing it with a steaming bowl of rice to soak up the rich, creamy sauce. This dish not only delivers a delightful explosion of flavors but also brings a touch of Indonesian tradition to your table.
This Gulai Ikan Kakap Padang is a true testament to the vibrant culinary heritage of Indonesia, where every bite tells a story of tradition and love for food. Enjoy making this dish and savor the experience of sharing it with loved ones.
