Catfish in Spicy Yellow Gravy
A creamy coconut milk based curry with a nice kick to it.
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 teaspoon||turmeric powder|
|100 ml||coconut milk|
|2 stocks||MAGGI® Ikan Bilis Stock Cube|
|1 teaspoon||MAGGI® CukupRasa™|
Firstly, clean the fish by clearing out the stomach cavity.
Combine the yellow onion and garlic in a blender and puree until completely smooth.
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.
Place the blended ingredients in a pot over medium high heat and sauté until fragrant.
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.
Give it a good stir and bring the mixture to a boil.
When the gravy starts bubbling, carefully add in the fish. Let it simmer away until the fish is properly cooked.
Serve this dish immediately with some steaming hot rice.