Sign Up
Log In
width="24" height="24" My Account
My Bookmarks
Log Out
or
Ingredients
- Serves 2-4 people
500 g mackerel
400 ml thick coconut milk
20 g tamarind, dissolved with 30 ml water
Ground spices :
9 pcs shallots
5 pcs garlic
10 g galangal
10 g ginger
20 g turmeric
1 tsp coriander
30 ml cooking oil
Seasoning:
5 g salt
15 g chicken stock powder
10 g sugar
Spices:
1 turmeric leaf, tied into a knot
1 lemongrass, crushed
2 bay leaves
4 kaffir lime leaves
Garnish:
10 red cayenne pepper
7 g leek, sliced oblique
20 g basil leaves
Gulai Masin (Indonesian Fish Curry)
Gulai Masin Ikan, or gulai pangek masin, or simply pangek masin is a fish curry dish originating from West Sumatra. The fish used can be both seawater or freshwater fish, but commonly used fishes are mackerel or snapper. The distinctive feature of this dish is the yellow color of the broth that comes from the turmeric. This dish has a complex flavor range - savory, sourish, slightly salty, sweetish, and spicy. Also, all parts of the fish can actually be consumed in this dish, with the fish head being almost everyone’s favorite.
- Medium
- 40 min
- 30 min
- 15 min
- 1 steps
- 20 Ingredients
- Medium
- 1 steps
- 20 Ingredients
- 40 min
- 30 min
- 15 min
Instructions
-
Making Gulai Masin
Cut the mackerel into 2 cm thick pieces. Wash it clean and set aside.
Puree the ground spices ingredients into a paste.
Saute the paste in cooking oil with turmeric leaf, bay leaves, lemongrass and kaffir lime leaves over medium heat for about 15 minutes.
Next, add water and the seasoning. Stir to mix well and bring to a boil.
Once boiling, add the coconut milk and bring it to a boil again.
Add the mackerel and stir gently.
Cook the gulai masin until the sauce thickens, or for about 25 minutes.
After the gulai masin is cooked, add the cayenne pepper, leek, and basil leaves, then cook again until wilted. Remove and set aside.
Plate and Serve!
Prepare a serving plate or bowl, pour the Gulai Masin onto the plate or bowl.
Garnish with fried onions and serve hot with steamed rice.
Reviews
{{formErrorMessage}}
Show more reviews
Ingredients
- Serves 2-4 people
-
500 g mackerel
400 ml thick coconut milk
20 g tamarind, dissolved with 30 ml water
Ground spices :
9 pcs shallots
5 pcs garlic
10 g galangal
10 g ginger
20 g turmeric
1 tsp coriander
30 ml cooking oil
Seasoning:
5 g salt
15 g chicken stock powder
10 g sugar
Spices:
1 turmeric leaf, tied into a knot
1 lemongrass, crushed
2 bay leaves
4 kaffir lime leaves
Garnish:
10 red cayenne pepper
7 g leek, sliced oblique
20 g basil leaves
Nutrition
Close