Ikan Keli Masak Lemak

This spicy recipe will surely take things up a notch as it’s loaded with chili padi and will definitely give you the ultimate spicy kick. It’s then balanced off with a hint of sour tamarind and milky coconut flavour. Get ready for some heat!

Prep Time

20 min.

Cook Time

20 min.

Total Time

40 min.

Type

Family Faves

Difficulty

Novice
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Ingredients

 Fish - 400g Catfish/Ikan Keli (clean and wash well with tamarind, salt & water)
 1 tsp Tamarind Paste
 1 tsp Turmeric Powder
 1 tsp Salt
 3 in Fresh Turmeric
 10 Green Chili padi
 ½ cup Water
 2 tbsp Cooking Oil
 2 stalks Lemongrass (bruised)
 400ml Coconut Milk
 1 tbsp Chicken Stock Granules
 1 tsp Salt

Instructions

  1. Marinate cleaned fish by rubbing them with the tamarind paste, turmeric powder and salt, and leave for 15 minutes (or longer, if possible 1 hour).
  2. Heat up some oil in a wok (deep enough to cover the fish), when oil is hot then place the fish carefully in and fry until crispy (about 2 - 3 minutes on each side).
  3. Blend the chillies, turmeric and water together until smooth.
  4. In a clean wok add 2 tbsp oil then fry the lemongrass, then add the blended chillies and cook for 2 minutes.
  5. Then add in the coconut milk, chicken stock and salt and stir occasionally for about 3 minutes.
  6. Finally add in the fried fish and cook for another 7 minutes, and serve hot with rice.

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