GULAI IKAN PATIN - PATIN FISH SOUP


 

Gulai Ikan Patin is a traditional Indonesian dish made with freshwater catfish (ikan patin) cooked in a rich and aromatic coconut milk-based curry. Here's a recipe for making Gulai Ikan Patin:

Ingredients:

For the Fish and Marinade:

  • 500g freshwater catfish (ikan patin), cleaned and cut into pieces
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt

For the Spice Paste (Bumbu):

  • 6 shallots, peeled
  • 4 cloves garlic, peeled
  • 2 red chili peppers (adjust to taste)
  • 2 bird's eye chili peppers (optional, for extra heat)
  • 1-inch piece of ginger, peeled
  • 1-inch piece of galangal, peeled
  • 2 lemongrass stalks, white part only, thinly sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon shrimp paste (terasi or belacan)
  • 4 kaffir lime leaves
  • 2 bay leaves
  • 2 cardamom pods
  • 2 cloves

Other Ingredients:

  • 400ml coconut milk
  • 2 cups water
  • 2 tomatoes, quartered
  • 2 tablespoons tamarind paste, dissolved in 1/2 cup water
  • Salt and sugar to taste
  • Cooking oil

Optional Garnishes:

  • Fresh cilantro leaves
  • Sliced red chili peppers

Instructions:

  1. Marinate the Fish:

    • In a bowl, combine the fish pieces with turmeric powder and salt. Mix well to coat the fish evenly. Let it marinate for about 15-30 minutes.

  2. Prepare the Spice Paste (Bumbu):

    • In a blender or food processor, blend all the ingredients for the spice paste until smooth. Set aside.

  3. Cooking the Curry:

    • Heat some cooking oil in a large pot or wok over medium heat. Add the spice paste (bumbu) and sauté until fragrant, about 3-5 minutes.

  4. Add Coconut Milk and Water:

    • Pour in the coconut milk and water into the pot. Stir well to combine with the spice mixture.

  5. Add Fish and Aromatics:

    • Add the marinated fish pieces, quartered tomatoes, kaffir lime leaves, bay leaves, cardamom pods, and cloves to the pot. Stir gently to combine.

  6. Simmering:

    • Bring the curry to a gentle simmer over medium-low heat. Let it cook for about 20-25 minutes, or until the fish is cooked through and the flavors have melded together.

  7. Add Tamarind Paste and Seasoning:

    • Stir in the tamarind paste mixture into the curry. Season with salt and sugar to taste. Adjust the seasoning according to your preference, adding more tamarind paste for tanginess or sugar for sweetness.

  8. Serve:

    • Once the fish is cooked and the curry has thickened to your liking, remove the pot from the heat.
    • Garnish with fresh cilantro leaves and sliced red chili peppers, if desired.
    • Serve the Gulai Ikan Patin hot with steamed rice or your favorite Indonesian side dishes.

Enjoy your flavorful Gulai Ikan Patin! Adjust the spiciness according to your preference.

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