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Number of pax: 4 pax   Cooking duration: 30 minutes

Good to Know

How do you remove the mucus-like, slimy feel on the skin of a catfish? Wash the catfish with lime juice and then rinse thoroughly.


4 cat fish (ikan keli), cut into medium sized pieces
1 yellow onion, blended
6 cloves garlic, blended
4 stalks lemongrass, crushed
6 bird's eye chillies, coarsely pounded
1 teaspoon shrimp paste, lightly toasted and pounded until smooth and fine
4 Indonesian bay leaves
1 turmeric leaf
1 teaspoon turmeric powder
100 ml coconut milk
1 litre water
2 stocks MAGGI® Ikan Bilis Stock Cube
1 teaspoon MAGGI® CukupRasa™
1 teaspoon sugar


  1. Firstly, clean the fish by clearing out the stomach cavity.

  2. Combine the yellow onion and garlic in a blender and puree until completely smooth.

  3. Next, take the shrimp paste and lightly toast it over the stove. Then, using a mortar and pestle, pound the shrimp paste until it turns into a powdery form.

  4. Place the blended ingredients in a pot over medium high heat and sauté until fragrant.

  5. Then add in the coconut milk, water, lemongrass, bird’s eye chillies, shrimp paste, bay leaves, turmeric leaf, turmeric powder, MAGGI® Ikan Bilis Stock Cube, MAGGI® CukupRasa™ and a teaspoon of sugar.

  6. Give it a good stir and bring the mixture to a boil.

  7. When the gravy starts bubbling, carefully add in the fish. Let it simmer away until the fish is properly cooked.

  8. Serve this dish immediately with some steaming hot rice.

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