Entree: Indonesia – Kalimantan – Ketupat Kandangan (Steamed rice packed in woven leaf pouches served with a spicy coconut-milk fish curry from Kalimantan)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 cups (400 g) uncooked long-grain rice
- 8 woven ketupat pouches or ready-made ketupat covers
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) shrimp paste (terasi), toasted and mashed (optional)
- 6 shallots, peeled and halved
- 4 cloves garlic
- 4 red bird’s eye chilies (or 2 serrano), adjusted to taste
- 1-inch (2.5 cm) fresh turmeric root, or 1 tsp (3 g) ground turmeric
- 1-inch (2.5 cm) galangal, sliced (or 1/2 inch (12 g) ginger if unavailable)
- 2 stalks lemongrass, white parts bruised
- 3 kaffir lime leaves (optional)
- 2 cups (480 ml) coconut milk (full fat)
- 1 cup (240 ml) water or fish stock
- 2 tbsp (30 ml) tamarind water or 1 tbsp (15 ml) lime juice
- 2 tsp (10 g) palm sugar or brown sugar
- Salt to taste
- 2 catfish fillets, approx. 10 oz (280 g) each, skin on or off as preferred
- 2 tbsp (30 ml) vegetable oil or coconut oil for frying fish
- Fresh cilantro or Indonesian kemangi (basil) for garnish

Instructions

1. Prepare the ketupat: rinse rice until water runs clear and soak 30 minutes. Drain. Fill each woven ketupat pouch about half full with soaked rice (rice will expand); tie securely. Place filled ketupat in a large pot and cover with water. Bring to a boil, then simmer, partially covered, for 1½ to 2 hours until rice is fully cooked and the pouch feels firm. Remove, drain, and press lightly to compact. Let rest before slicing.
2. Meanwhile prepare spice paste: in a blender or mortar and pestle combine shallots, garlic, chilies, turmeric (or powder), galangal, and toasted shrimp paste (if using) into a smooth paste, adding a tablespoon of water if necessary.
3. Make the gulai (curry): heat 2 tbsp (30 ml) vegetable oil in a wide skillet or pot over medium heat. Fry the spice paste until fragrant and the oil separates, about 4–6 minutes. Add bruised lemongrass and kaffir lime leaves and cook 1 minute.
4. Add coconut milk and 1 cup (240 ml) water or fish stock, stir to incorporate. Bring to a gentle simmer (avoid vigorous boil to prevent curdling). Stir in tamarind water or lime juice, palm sugar, and salt to taste. Simmer gently 8–10 minutes to develop flavor.
5. Prepare the fish: pat catfish fillets dry and season lightly with salt. In a separate skillet heat 2 tbsp (30 ml) oil over medium-high heat and fry fillets skin side down until golden and just cooked through, about 3–4 minutes per side depending on thickness. Transfer fillets to the simmering gulai and poach gently 3–5 minutes so the curry absorbs the fish flavor.
6. Adjust seasoning, remove lemongrass and kaffir lime leaves. To serve, slice ketupat into diamond pieces and arrange on a platter. Ladle the fish and generous amounts of gulai over and around the ketupat. Garnish with fresh cilantro or kemangi and serve hot.