Gulai Ikan Santan Pedas (spicy Coconut Milk Fish Curry)

Gulai Ikan Santan Pedas is a traditional fish curry dish from Makassar, Indonesia. This spicy and flavorful dish is made with a rich coconut milk base and a blend of aromatic spices, creating a deliciously creamy and satisfying curry.

Gluten Free Dairy Free Main Course Makassar Indonesian Cuisine Curry Coconut Milk Spicy
Gulai Ikan Santan Pedas (spicy Coconut Milk Fish Curry)

Ingredients

  • 500g white fish fillets, cut into chunks
  • 2 cups coconut milk
  • 4 shallots, finely chopped
  • 3 cloves garlic, minced
  • 2 red chilies, sliced
  • 1 inch galangal, sliced
  • 2 lemongrass stalks, bruised
  • 5 kaffir lime leaves
  • 1 tomato, cut into wedges
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp cooking oil
  • 4 cups water

Instructions

  1. In a large pot, heat the cooking oil over medium heat. Add the shallots, garlic, red chilies, galangal, and lemongrass. Sauté until fragrant.
  2. Add the turmeric, coriander, and cumin powder. Stir well to combine.
  3. Pour in the coconut milk and water. Bring to a gentle simmer.
  4. Add the fish chunks, kaffir lime leaves, tomato, salt, and sugar. Cook for 15-20 minutes until the fish is cooked through and the flavors have melded together.
  5. Remove from heat and serve the Gulai Ikan Santan Pedas 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
Carbohydrates
10g
Protein
25g
Fat
20g

Supplies

Large pot Knife Cutting board Measuring spoons Stirring spoon

Tools

Stovetop

Serving suggestions

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

Tips & tricks

For an extra kick of heat, add more red chilies or a dash of chili flakes to the curry.

Cost

$15