Ikan Sotong Masak Lemak
A rich and creamy curry dish featuring fish and squid cooked in a coconut milk-based gravy infused with turmeric, lemongrass, and chilies. It's a flavorful and comforting Bruneian staple.
🧂 Ingredients
- 300 g Firm white fish fillets(e.g., snapper, sea bass, cut into chunks)
- 200 g Squid(cleaned and cut into rings)
- 500 ml Coconut milk
- 1 medium Onion(sliced)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Turmeric powder
- 1 stalk Lemongrass(bruised)
- 2-3 pieces Red chilies(deseeded and sliced (adjust to taste))
- 2 tbsp Vegetable oil
- to taste Salt
- 1 tbsp Lime juice
👨🍳 Instructions
- 1
Heat vegetable oil in a pot or wok over medium heat. Sauté the sliced onion until softened, about 3-4 minutes.
- 2
Add minced garlic and grated ginger. Cook for another minute until fragrant.
- 3
Stir in the turmeric powder and bruised lemongrass stalk. Cook for 30 seconds, stirring constantly.
- 4
Pour in the coconut milk and add the sliced red chilies. Bring to a gentle simmer, stirring occasionally. Do not boil vigorously.
- 5
Add the fish chunks to the simmering gravy. Cook for about 5-7 minutes, or until the fish is almost cooked through.
- 6
Add the squid rings to the pot. Continue to simmer for another 3-5 minutes, or until the squid is cooked but still tender. Overcooking squid can make it tough.
- 7
Season with salt to taste. Stir in the lime juice just before serving to brighten the flavors.
- 8
Serve hot with steamed rice.
💡 Pro Tips
- ✓Use good quality coconut milk for a richer curry.
- ✓Adjust the chili level according to your preference for spiciness.
- ✓Ensure the fish is firm and fresh for the best texture.
🔄 Variations
- Add other vegetables like okra or long beans for added texture and nutrients.
- A pinch of sugar can be added to balance the flavors if the curry is too savory.