Gulai Ikan Makassar (makassar-style Coconut Milk Fish)

Gulai Ikan Makassar is a traditional Indonesian dish hailing from the city of Makassar in South Sulawesi. This flavorful and aromatic fish curry is made with a rich coconut milk base and a blend of spices that are sure to tantalize your taste buds.

Gluten Free Dairy Free Main Course Makassar Indonesian Cuisine Coconut Milk Fish Curry
Gulai Ikan Makassar (makassar-style Coconut Milk Fish)

Ingredients

  • 500g fish fillets, cut into chunks
  • 400ml coconut milk
  • 2 tomatoes, diced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 red chilies, sliced
  • 1 stalk lemongrass, bruised
  • 3 kaffir lime leaves
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 tbsp oil
  • 2 cups water

Instructions

  1. In a large pot, heat the oil over medium heat. Add the sliced onion, minced garlic, and sliced red chilies. Sauté until fragrant.
  2. Add the turmeric powder, coriander powder, and cumin powder. Stir well to combine.
  3. Pour in the coconut milk and water. Stir to combine and bring to a gentle simmer.
  4. Add the fish chunks, diced tomatoes, bruised lemongrass, and kaffir lime leaves. Season with salt and sugar. Simmer for 20-25 minutes until the fish is cooked through and the flavors have melded together.
  5. Remove the lemongrass and kaffir lime leaves before serving. Serve the Gulai Ikan Makassar hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
20g
Carbohydrates
10g

Supplies

Large Pot Knife Cutting Board Stirring Spoon

Tools

Stove

Serving suggestions

Serve the Gulai Ikan Makassar with a side of steamed rice and a fresh cucumber and tomato salad.

Tips & tricks

For a spicier kick, add more red chilies to the curry. Adjust the level of heat to your preference.

Cost

$15