Catfish in Spicy Yellow Gravy
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 7: Catfish (ikan keli)
Firstly, clean the fish by clearing out the stomach cavity.
Step2 of 7: Yellow Onion, Garlic
Combine the yellow onion and garlic in a blender and puree until completely smooth.
Step3 of 7: Shrimp Paste
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.
Step4 of 7
Place the blended ingredients in a pot over medium high heat and sauté until fragrant.
Step5 of 7: Lemongrass, Bird's Eye Chilli, Shrimp Paste, Indonesian Bay Leaf, Tumeric Leaf, Turmeric Powder, Coconut Milk, Water, MAGGI® Ikan Bilis Stock Cube, MAGGI® CukupRasa™, Sugar
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.
Step6 of 7: Catfish (ikan keli)
When the gravy starts bubbling, carefully add in the fish. Let it simmer away until the fish is properly cooked.
Step7 of 7
Serve this dish immediately with some steaming hot rice.