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)
Recipe Courtesy of
Asian Food Network

Gulai Masin (Indonesian Fish Curry)

{{totalReview}}
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

  1. 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.

    Making Gulai Masin


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.

 

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    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

    By clicking "Accept", you agree to our use of cookies and similar technologies.

    Read Cookie Policy