Spicy Thai Basil Catfish in Coconut Sauce

Mangut Lele Kemangi (Indonesian Spicy Catfish with Kemangi)

Indulge in the aromatic and spicy flavors of Mangut Lele Kemangi, a traditional Indonesian dish featuring tender catfish simmered in a rich and fragrant coconut milk sauce. This recipe brings together a vibrant blend of spices, fresh herbs, and creamy coconut milk, making it a delectable treat for any occasion. Follow these steps to create a dish that is sure to impress your family and friends.

Ingredients:

• 10 Catfish (Lele)
• 1 medium coconut, grated
• 7 Shallots (Bawang Merah)
• 5 Garlic cloves (Bawang Putih)
• 5 Red Chilies (Cabe Merah)
• 3 Bird’s Eye Chilies (Cabe Rawit), finely ground
• 7 Bird’s Eye Chilies (Cabe Rawit), left whole
• A handful of Kemangi (Thai Basil)
• 1-inch piece of Turmeric (Kunyit)
• 1-inch piece of Ginger (Jahe)
• 1-inch piece of Galangal (Lengkuas)
• 3 Candlenuts (Kemiri)
• To taste: Coriander (Ketumbar)
• To taste: Ground Black Pepper (Lada Bubuk)
• 1 Lemongrass stalk (Serai), smashed
• 2 Bay Leaves (Daun Salam)
• 2 Kaffir Lime Leaves (Daun Jeruk)

Instructions:

1. Prepare the Spice Paste:
   Begin by blending together the shallots, garlic cloves, red chilies, ground bird’s eye chilies, candlenuts, coriander, and a small amount of water to form a smooth spice paste.

   Related Articles

   • 
     Sweet Soy Stir-Fried Vermicelli with Grilled Cuttlefish
   • 
     Sardine-Style Pindang Tuna with Spicy Tomato Sauce
   • 
     Indonesian Tuna and Long Beans in Creamy Coconut Sauce
   • 
     Spicy Tuna Stir-Fry with Papaya Flowers

2. Sauté the Spice Paste:
   Heat a generous amount of oil in a pan over medium heat. Add the blended spice paste and sauté until it becomes fragrant and the oil begins to separate from the paste.

3. Add Aromatics:
   Incorporate the smashed galangal, ginger, lemongrass, bay leaves, and kaffir lime leaves into the pan. Continue to sauté for a few minutes, allowing the aromatics to release their flavors.

4. Combine Coconut Milk:
   Pour in the grated coconut mixed with water to form coconut milk (or use canned coconut milk). Stir well and bring the mixture to a simmer.

5. Season the Sauce:
   Season the coconut milk mixture with ground black pepper, salt, and sugar to taste. Adjust the seasoning until you achieve the desired flavor balance.

6. Add Whole Bird’s Eye Chilies and Herbs:
   Add the whole bird’s eye chilies and the fresh kemangi leaves to the pan. Stir to combine.

7. Simmer the Catfish:
   Gently place the catfish into the pan, ensuring they are well submerged in the sauce. Allow the catfish to simmer over low heat until fully cooked and the flavors have melded together, absorbing the aromatic spices.

8. Finish and Serve:
   Once the catfish is cooked through and the sauce has thickened slightly, remove the pan from heat. Serve the Mangut Lele Kemangi hot, garnished with additional kemangi leaves if desired.

Enjoy this delightful Indonesian dish with steamed rice or as part of a larger feast. The combination of spicy, savory, and herbal flavors will undoubtedly tantalize your taste buds. Happy cooking!