Catfish in Spiced Coconut Broth
The catfish is fried crisp first, then briefly simmered in spiced coconut broth. It stays firm rather than going soft.
- Time
- 40 min
- servings
- 3
- Spice level
- 🌶️🌶️🌶️
- Estimated cost per serving
- Rp 11.500
Equipment used:StoveWokPot
Contains: Fish
Ingredients
Quantities adjust automatically.
- 3 wholeCatfishNot yet
- 400 mlCoconut milkNot yet
- 12 pcBird's eye chiliNot yet
- 4 pcRed chiliNot yet
- 8 cloveShallotNot yet
- 4 cloveGarlicNot yet
- 1 thumbTurmericNot yet
- 1 thumbAromatic gingeroptionalNot yet
- 1 thumbGalangalNot yet
- 2 sheetIndonesian bay leafNot yet
- 1 bunchLemon basilNot yet
- 2 tspSaltNot yet
- 300 mlCooking oilNot yet
Method
- 1
Fry the catfish until thoroughly dry and browned.
- 2
Grind chilies, shallots, garlic, turmeric, and aromatic ginger. Fry until cooked.
- 3
Add the coconut milk with galangal and bay leaves. Keep stirring and leave the pot uncovered.
- 4
Add the catfish and cook 5 minutes. Turn off the heat before folding in the lemon basil.
Estimated nutrition per serving
- Energy
- 709 kkal
- Protein
- 22 g
- Carbohydrate
- 16 g
- Fat
- 66 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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