Catfish in Hot Creamy Chili Gravy / Ikan Keli Masak Lemak Cili Padi
The Lemak Cili Padi - is the signature dish of Negeri Sembilan . Negeri Sembilan is well known for its hot and creamy dishes . Cili padi or the birds eye chilis are the essentials in the traditional Negeri Sembilan cooking . Freshly squeezed coconut cream from freshly grated coconut are added to the pounded chilis as gravy. The Catfish or rather known as the ikan keli , is one of the fresh water fish spieces that has been the favourite of the local folks throughout the country . It has very tender and tasty meat . The combination of the hot cream and the fish create a very delicious local delicacy . It is a very simple dish with minimal ingredients required .
For this dish you need
- 2 – 3 medium size
Catfish - clean well and cut in 3 parts.(
Depending on the size of fish ).
- 250 ml of thick coconut
milk
- 250 ml light coconut milk
- An inch of fresh turmeric , 5 – 10
birds eye chilis ( green colored preferred )
- A piece of turmeric leaf - roughly shredded
- 2 stalks of lemongrass – bruised
- Salt to taste
Using a mortar , finely pounded the chilis , turmeric and salt . Heat a pan . Add in the pounded ingredients into the pan together with the bruised lemon grass . Leave it to simmer for a few minutes . Then , add in the lighter coconut milk with the shredded turmeric leaf . Let it simmer again with light stirring . Once the milk starts to bubble , put in the catfish . Leave the fish to cook over a medium heat . This is to allow it to absorbs all the spices from the gravy . To keep the fish from breaking , avoid continuous stirring . Once the fish is slightly shrinking , add in the thick coconut milk . Turn the fish from one side to the other . Shake the pan regularly , to ensure the milk and other ingredients are thoroughly combined . Leave it to cook for another few more minutes . Put in enough salt to taste . By now, the fish is ready to serve.
