Gulai Tempoyak Ikan Patin (Classic)
Hidangan tradisional · Malay
A rich and pungent traditional Malay curry featuring catfish cooked in a fermented durian paste (tempoyak) gravy, infused with aromatic spices and coconut milk.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Catfish (Ikan Patin)500g, cut into chunks
- Tempoyak (fermented durian paste)150g
- Coconut milk400ml
- Shallots6-8, sliced
- Garlic4 cloves, sliced
- Galangal2cm, bruised
- Lemongrass1 stalk, bruised
- Turmeric leaf2-3 leaves, torn
- Chili padi (bird's eye chili)5-10, or to taste
- Turmeric powder1 tsp
- Assam keping (dried tamarind slices)2-3 pieces
- Saltto taste
- Water200ml
- Vegetable oil2 tbsp
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, and turmeric powder into a smooth paste. If using a mortar and pestle, pound them together.
- 2
Heat vegetable oil in a pot or wok over medium heat. Sauté the spice paste until fragrant and the oil separates.
- 3
Add the bruised galangal and lemongrass, and torn turmeric leaves. Stir well.
- 4
Stir in the tempoyak and chili padi. Cook for another 5 minutes, stirring occasionally.
- 5
Pour in the coconut milk and water. Bring to a gentle simmer, stirring constantly to prevent the coconut milk from curdling.
- 6
Add the catfish chunks and assam keping. Simmer gently for about 15-20 minutes, or until the fish is cooked through and the gravy has thickened slightly. Do not overcook the fish.
- 7
Season with salt to taste. Adjust consistency with a little more water if too thick.
- 8
Serve hot, traditionally with white rice.
