Gulai Ikan Patin
In this recipe
About this recipe
Gulai Ikan Patin is Sumatran catfish in a yellow coconut gravy scented with turmeric leaf and lemongrass—rich but soothing when the spices are balanced.
Rub the fish with tamarind and salt first to freshen it. Then simmer gently so the pieces stay whole.
Stir as little as possible. Patin is delicate once cooked.
Prep & cook time
- Prep15 minutes
- Cook30 minutes
- Total45 minutes
- Servings4 servings
- LevelMedium
Tools you need
- Wide pot
- Blender
- Spatula
Ingredients
- 800 g patin (catfish), cut into steaks
- 700 ml coconut milk
- Gulai spice paste: shallots, garlic, red chilies, turmeric, ginger, candlenuts, coriander
- 2 stalks lemongrass, bruised
- 2 turmeric leaves, knotted (optional)
- 1 tablespoon tamarind water
- 1 1/2 teaspoons salt
- 2 tablespoons oil
Directions
- Rub fish with a little tamarind water and salt. Rest 10 minutes; pat dry.
- Sauté the gulai paste with lemongrass and turmeric leaves until fragrant and oily.
- Pour in coconut milk and remaining tamarind; bring to a gentle simmer. Season with salt.
- Add the fish carefully. Cook over medium-low heat until just done, 10–15 minutes, spooning gravy over the top.
- Taste and adjust salt or sourness.
- Rest a few minutes, then serve with warm rice.
Kitchen tips
- If patin smells strong, rinse with lime and salt, then dry well.
- Keep the gravy at a gentle bubble only.
- Serve with fresh cassava leaves or simple stir-fried greens.
- Reduce chili for a softer family version.
Serve with
- Warm rice
- Sambal
- Fresh herbs
- Cucumber
How to store
Best the same day. Keeps 1 day refrigerated; reheat very gently.
Common mistakes
- Stirring until the fish falls apart.
- Boiling coconut milk hard until it splits.
- Overcooking patin into a dry, muddy texture.