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mangut ikan pari in javanese traditional style

Mangut Ikan Pari (Smoky Fish Coconut Curry)

Mangut is a traditional Javanese dish known for its rich coconut milk broth, smoky aroma, and spicy kick. Traditionally, it is made with ikan pari asap/asin (smoked or salted stingray), giving the dish a unique depth of flavor. For a Western kitchen, you can substitute with smoked mackerel, haddock, or even salmon for a similar savory profile.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Main Dish
Cuisine: Indonesian, Javanese
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g smoked or salted stingray ikan pari asap/asin; substitute smoked mackerel, haddock, or salmon
  • 1 ¼ cups thin coconut milk santan encer
  • ⅔ cup thick coconut milk santan kental
  • 1 teaspoon grated palm sugar gula jawa; substitute brown sugar
  • 2 kaffir lime leaves daun jeruk
  • 2 Indonesian bay leaves daun salam; substitute regular bay leaf
  • 1 stalk lemongrass serai, bruised
  • 1- inch piece galangal lengkuas, bruised
  • 1- inch piece ginger jahe, bruised
  • 2 tablespoons cooking oil
Spice Paste (Bumbu Halus)
  • 6 shallots bawang merah
  • 3 cloves garlic bawang putih
  • 6 red chili peppers cabai merah keriting; substitute red Fresno or cayenne peppers
  • 8 –10 bird’s eye chilies cabai rawit; adjust to taste, substitute Thai chilies or omit for mild version
  • 2 candlenuts kemiri; substitute macadamia nuts
  • ½ teaspoon toasted coriander seeds ketumbar
  • ½ teaspoon salt

Instruction
 

  1. Prepare the fish
    - If using salted stingray, rinse well with hot water to reduce excess salt. Pat dry.
    - Heat oil in a pan, then fry the fish until slightly crispy. Set aside.
  2. Make the spice paste
    Blend or grind shallots, garlic, red chilies, bird’s eye chilies, candlenuts, coriander, and salt into a smooth paste.
  3. Cook the spice base
    - In the same pan with 2 tablespoons of oil, sauté the spice paste until fragrant and the oil separates.
    - Add palm sugar, kaffir lime leaves, bay leaves, lemongrass, galangal, and ginger. Stir well.
  4. Build the broth
    Pour in the thin coconut milk. Bring to a gentle simmer over medium heat, stirring occasionally to prevent curdling.
  5. Add the fish and finish
    - Once the broth is aromatic, reduce heat to low. Add thick coconut milk and the fried fish.
    - Simmer gently for 5–7 minutes until the flavors meld together. Do not boil vigorously.
  6. Serve
    Transfer to a serving bowl and enjoy hot with steamed rice.

Notes

  • Fish substitution: If stingray is unavailable, smoked mackerel, haddock, or salmon are excellent alternatives. For a milder option, use fresh white fish like cod and add a touch of smoked paprika to replicate the smoky flavor.
  • Spice level: Mangut is traditionally quite spicy. For a Western-friendly version, reduce or omit bird’s eye chilies and use mild red chilies.
  • Candlenuts (kemiri): Not always easy to find; macadamia nuts or cashews work well.
  • Bay leaves (daun salam): These are different from European bay leaves. If unavailable, substitute with regular bay leaves, though the aroma will be slightly different.
  • Serving suggestion: Best enjoyed with steamed jasmine rice, but it also pairs well with crusty bread to soak up the coconut broth.