Masak Lemak Ikan Keli Kelantan

Introduction

Masak Lemak Ikan Keli Kelantan is a traditional Malay dish that originates from the state of Kelantan in Malaysia. It is a popular dish that is loved for its rich and creamy coconut milk gravy, infused with aromatic spices. The highlight of this dish is the use of fresh catfish, locally known as ikan keli, which adds a unique flavor and texture to the dish. This dish is typically served with steamed white rice and is perfect for lunch or dinner.

Ingredients

To make Masak Lemak Ikan Keli Kelantan, you will need the following ingredients:

500g fresh catfish (ikan keli)
2 cups coconut milk
2 stalks lemongrass, bruised
5 pieces kaffir lime leaves
2 tablespoons fish curry powder
1 tablespoon turmeric powder
1 tablespoon chili paste
3 cloves garlic, minced
2 shallots, minced
1 inch ginger, minced
Salt to taste

Instructions

Follow these steps to make Masak Lemak Ikan Keli Kelantan:

Clean the catfish thoroughly and cut it into smaller pieces.
In a pan, heat some oil and sauté the minced garlic, shallots, and ginger until fragrant.
Add the fish curry powder, turmeric powder, and chili paste to the pan. Stir well to combine.
Add the coconut milk, lemongrass, and kaffir lime leaves to the pan. Bring it to a boil.
Reduce the heat and simmer the gravy for about 10 minutes to allow the flavors to meld together.
Add the catfish pieces to the pan and season with salt to taste.
Cover the pan and cook the catfish in the gravy for about 15-20 minutes or until the fish is cooked through.
Remove from heat and let it sit for a few minutes before serving.
Serve the Masak Lemak Ikan Keli Kelantan hot with steamed white rice.