Gurih Wangi & Juicy! Resep GULAI IKAN KHAS RM PADANG

Name: Fish Curry
Yield: 8 servings
Ingredients: 1 - 1½ kg Spanish mackerel; 1 tsp salt; ¼ tsp pepper; ½ pc lime; 80 g shallot; 20 g garlic; 14 g turmeric, sliced; 40 g galangal, sliced; 20 g ginger, sliced; 40 g red curly chili (optional); 20 g green Thai chili; 200 ml water; 400 ml coconut milk; Spice paste; 2 stalk lemongrass; 1 pc turmeric leaf; 1 tbsp salt; 1 tbsp MSG; 2 tsp sugar (optional); 3 pc asam kandis; 800 ml water; 18 pc red Thai chili; 14 g holy basil; Steamed white rice

Devina Hermawan August 10, 2026 Watch on YouTube ↗

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Fish Curry

Makes 8 servings

Bahan

Bahan marinasi:

Bahan bumbu halus:

Bahan kuah gulai:

Pelengkap:

Cara Membuat

Potong ikan tenggiri, lalu marinasi dengan garam, merica, dan perasan jeruk nipis
Goreng ikan di minyak panas dengan api sedang hingga matang, lalu angkat dan tiriskan
Untuk bumbu halus, siapkan blender kemudian masukkan bawang merah, bawang putih, kunyit, lengkuas, jahe, cabai merah keriting, cabai rawit hijau, dan air. Haluskan
Panaskan wajan, masukkan santan dan bumbu halus lalu masak hingga wangi. Geprek serai dan masukkan bersama daun kunyit, garam, penyedap, gula pasir, asam kandis, dan air. Aduk dan masak hingga mendidih
Setelah kuah gulai mendidih, masukkan ikan tenggiri goreng dan cabai rawit merah, kemudian masak kembali dengan api sedang kecil selama 10-15 menit
Masukkan daun ruku-ruku, aduk dan matikan api. Sisihkan serai dan daun kunyit
Gulai Ikan siap disajikan

Ingredients

Marinade:

Spice paste:

Curry broth:

To serve:

Steps

Cut the Spanish mackerel, then marinate with salt, pepper, and lime juice.
Fry the fish in hot oil over medium heat until cooked through, then remove and drain.
For the spice paste, prepare a blender then add shallot, garlic, turmeric, galangal, ginger, red curly chili, green Thai chili, and water. Blend until smooth.
Heat a pan, add coconut milk and the spice paste, then cook until fragrant. Bruise the lemongrass and add it together with the turmeric leaf, salt, MSG, sugar, asam kandis, and water. Stir and bring to a boil.
Once the curry broth comes to a boil, add the fried Spanish mackerel and red Thai chili, then cook again over medium-low heat for 10-15 minutes.
Add the holy basil, stir, and turn off the heat. Remove the lemongrass and turmeric leaf.
Fish Curry is ready to serve.