Spicy Mackerel in Coconut Milk (Cue Tongkol Cabe Ijo Kuah Santan)
Ingredients:
- 10 pieces of Mackerel (Cue Tongkol)
- Spice Mix:
- 3 cloves Garlic
- 5 Shallots
- 10 Green Chilies
- 1 Tomato
- 3 cm Galangal
- 60 ml Instant Coconut Milk
- 300 ml Water (adjust based on desired consistency)
- Salt and Sugar to taste
- Cooking Oil (for frying fish and sautéing spices)
Instructions:
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Prepare the Mackerel:
- Fry the mackerel pieces in hot oil until they are cooked but not too crispy. The aim is to have the fish tender rather than dry. Set aside.
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Prepare the Spices:
- Thinly slice the garlic and shallots.
- Slice the green chilies diagonally.
- Lightly crush the galangal.
- Dice the tomato into small cubes.
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Cook the Spices:
- Heat a small amount of oil in a pan over medium heat.
- Once the oil is hot, add the garlic and shallots. Sauté until they become translucent.
- Add the green chilies and galangal to the pan. Stir-fry briefly until fragrant.
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Combine Ingredients:
- Add the fried mackerel pieces to the pan with the sautéed spices. Stir gently to combine.
- Pour in the water. Adjust the amount based on how much sauce you prefer.
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Add Coconut Milk:
- Stir in the instant coconut milk. Mix carefully to ensure it blends with the water and spices.
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Season and Simmer:
- Add salt and sugar to taste.
- Continue to cook until the sauce comes to a boil and slightly thickens.
- Incorporate the diced tomato and adjust the seasoning as needed. The sauce should be flavorful and aromatic, with the fish flavor melding nicely with the spices.
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Final Adjustments:
- If you prefer a spicier dish, consider adding extra bird’s eye chilies (cabe rawit) to suit your taste.
- Allow the sauce to reduce a bit more if you like a thicker consistency.
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Serve:
- Once the sauce has thickened to your liking, turn off the heat.
- Serve hot with steamed rice.
Enjoy this delightful dish of mackerel simmered in a spicy, aromatic coconut milk sauce—a perfect harmony of flavors that pairs beautifully with a bowl of steaming rice.
