World Flavors Cookbook

Gulai Ikan (Fish Curry)

Whole fish simmered in a rich Sumatran coconut curry with turmeric, galangal, and kemangi — the everyday gulai of the Indonesian coast.

Cuisine: Indonesia

Ingredients

• 600g firm white fish (snapper or mackerel), scored
• 400ml coconut milk
• For paste: shallots, garlic, galangal, lemongrass, turmeric, chilies, candlenut
• 2 kaffir lime leaves
• 1 stalk lemongrass, bruised
• 2 tbsp oil
• Salt, kemangi (lemon basil) or Thai basil

Instructions

1. Blend and fry spice paste in oil until fragrant (8 min).
2. Add coconut milk, kaffir lime, and lemongrass. Simmer 5 minutes.
3. Add fish. Simmer gently 12-15 minutes.
4. Do not stir aggressively to keep fish whole.
5. Add kemangi at the end.
6. Serve with rice.