Ikan Tongkol Masak Lemak Kemangi: A Delightful Malaysian Dish
Ingredients:
- 10 pieces of cooked tuna (ikan tongkol)
- 1 small pack of coconut milk (santan)
- Water (as needed)
Spice Paste:
- 10 large red chilies
- 5 shallots
- 3 cloves of garlic
- 3 candlenuts (kemiri)
- 1/2 finger-sized piece of ginger
- Salt (to taste)
- Flavor enhancer (optional)
- Sugar (to taste)
Additional Ingredients:
- 1 stalk of lemongrass
- 3 bay leaves
- 1/2 finger-sized piece of galangal
- Bird’s eye chilies (to taste)
- Thai basil leaves (daun kemangi)
Preparation Steps:
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Fry the Fish: Begin by frying the cooked tuna pieces until they are half-cooked. This will add depth of flavor to the dish.
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Prepare the Spice Paste: Using a mortar and pestle or a food processor, blend the large red chilies, shallots, garlic, candlenuts, and ginger into a smooth paste.
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Sauté the Spices: In a pan, heat some oil and sauté the spice paste until fragrant. Add the bay leaves, lemongrass, and galangal, cooking until everything is well combined and aromatic.
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Combine Ingredients: Gently add the fried fish pieces to the pan along with the coconut milk, bird’s eye chilies, and a splash of water. Stir to mix everything evenly.
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Simmer: Allow the mixture to cook until the coconut milk reaches a gentle boil. Keep an eye on it to prevent curdling.
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Add Fresh Basil: Just before removing the dish from heat, fold in the Thai basil leaves, allowing them to wilt slightly and release their aromatic flavor.
Note: If you prefer a milder dish, feel free to omit the bird’s eye chilies to suit your taste.
Enjoy Your Culinary Adventure!
This Ikan Tongkol Masak Lemak Kemangi is a flavorful, fragrant dish that beautifully showcases the rich culinary traditions of Malaysia. Serve it over steaming hot rice for a truly satisfying meal that will warm your heart and delight your palate!
