Entree: Indonesia – Sumatra – Gulai Ikan Patin (catfish in spiced coconut curry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1.5 lb (680 g) patin (silver catfish) or catfish fillets, cut into 1.5–2 in (4–5 cm) chunks
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 6 shallots, peeled
- 4 cloves garlic
- 1–2 red chilies (adjust to heat) or 4 red bird's eye chilies for more heat
- 4 candlenuts, approx. 20 g (substitute macadamia nuts if unavailable)
- 1 tbsp (8 g) coriander seeds, toasted
- 1 tsp (2 g) cumin seeds, toasted
- 1 inch (2.5 cm) fresh turmeric, peeled and chopped (or 1 tsp / 2 g ground turmeric)
- 1 inch (2.5 cm) fresh galangal, peeled and sliced (or 1 tsp / 2 g ground galangal)
- 1 inch (2.5 cm) fresh ginger, peeled and chopped
- 2 stalks lemongrass, white parts bruised and tied
- 3 kaffir lime leaves, torn
- 1 cup (240 ml) thin coconut milk (or water + coconut milk concentrate)
- 1 cup (240 ml) thick coconut milk
- 1 tbsp (15 ml) tamarind paste, diluted in 2 tbsp (30 ml) warm water
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 tsp (5 g) salt, or to taste
- Juice of 1 lime
- Handful fresh cilantro or kemangi (lemon basil) leaves for garnish
- 1–2 cups (240–480 ml) water if needed to adjust sauce consistency

Instructions

1. Make the spice paste: in a blender or food processor, combine shallots, garlic, red chilies, candlenuts, toasted coriander and cumin seeds, fresh turmeric, galangal and ginger with a splash of water. Blitz to a smooth paste.
2. Heat oil in a wide saucepan or shallow pot over medium heat. Fry the spice paste until fragrant and oil separates, about 4–6 minutes, stirring frequently so it does not burn.
3. Add bruised lemongrass and torn kaffir lime leaves to the pan, then pour in the thin coconut milk (or water with a little coconut). Bring to a gentle simmer and let the flavors marry for 5 minutes.
4. Gently add the fish chunks to the simmering sauce, spooning liquid over the pieces. Reduce heat to low and simmer gently for 6–8 minutes until the fish is nearly cooked through. Avoid vigorous boiling to keep the fish from breaking apart.
5. Stir in the thick coconut milk, tamarind water, palm sugar and salt. Simmer another 3–5 minutes until the sauce is glossy and fish is fully cooked (fish should flake easily).
6. Remove lemongrass stalks, taste and adjust seasoning with salt or sugar. Finish with lime juice for brightness.
7. Garnish with cilantro or kemangi and serve hot with steamed rice.