Tuna Gulai (Indonesian Spicy Tuna Curry)
Tuna Gulai, a traditional Indonesian dish, is a rich and flavorful curry that pairs perfectly with steamed rice. The tender chunks of tuna are marinated in a tangy lemon and salt mixture, then cooked in a fragrant spice paste infused with aromatic herbs, coconut milk, and a delightful mix of vegetables. This recipe offers a harmonious balance of spicy, savory, and sweet flavors, making it a beloved dish in Indonesian cuisine.
Ingredients
| Ingredients | Amount |
|---|---|
| Fresh tuna (cut into 7 pieces) | 1 kg |
| Lemons (small) | 1 1/2 |
| Salt | 3 tsp (or to taste) |
| Spice Paste (Bumbu Halus) | |
| Garlic cloves | 4 pcs |
| Shallots | 3 pcs |
| Red curly chilies | 3 pcs |
| Candlenuts (Kemiri) | 3 pcs |
| Ginger (peeled) | 1 small piece (about 2 cm) |
| Turmeric (peeled) | 1 1/2 inches (or to taste) |
| Additional Ingredients | |
| Instant coconut milk | 65 ml |
| Lemongrass (bruised) | 1 stalk |
| Galangal (bruised) | 1 piece |
| Kaffir lime leaves | 2 leaves |
| Bay leaves | 3 leaves |
| Tomato (diced) | 1 large |
| Red bird’s eye chilies | 6 pcs |
| Green onions (chopped) | 1 stalk |
| Long green beans (cut) | 5 pcs |
| Water | as needed |
| Sugar | to taste |
| Additional salt | to taste |
Instructions
Step 1: Prep the Tuna
Start by cleaning the tuna pieces thoroughly. Once clean, squeeze the juice of 1 ½ small lemons over the tuna and sprinkle with salt. Gently rub the salt and lemon juice into the fish, ensuring the seasoning is well-distributed. Set aside and allow to marinate for about 30 minutes. This process will help reduce the fishy smell and tenderize the tuna.
Step 2: Make the Spice Paste
While waiting for the tuna to marinate, prepare the spice paste. In a blender or food processor, combine the garlic, shallots, red chilies, candlenuts, ginger, and turmeric. Grind everything into a smooth paste. This aromatic blend of spices will form the base of your curry.
Step 3: Sauté the Spices
Heat a small amount of oil in a large skillet or wok over medium heat. Add the spice paste and sauté until fragrant and the oils begin to separate from the paste. Continue to sauté until the paste turns golden and aromatic.
Next, add the bruised lemongrass, galangal, kaffir lime leaves, and bay leaves to the pan. Sauté the herbs for another minute until their fragrances are released.
Step 4: Add Water and Simmer
Pour in enough water to cover the ingredients and bring to a gentle boil. Once the water is boiling, reduce the heat to low and allow the broth to simmer for a few minutes to allow the flavors to meld together.
Step 5: Cook the Tuna
Now it’s time to introduce the marinated tuna to the curry. Add the tuna pieces, along with the diced tomato and red bird’s eye chilies. Stir gently to combine. Let the fish cook for about 10–15 minutes, or until the tuna is tender and fully cooked through. You want the fish to absorb the rich, spicy broth while keeping its tenderness.
Step 6: Season the Curry
Season the curry with salt and sugar to taste. Stir gently and continue to simmer until the curry reaches the right balance of spicy, savory, and sweet flavors.
Step 7: Add Coconut Milk
Pour in the instant coconut milk and stir gently. Allow the curry to simmer for another 5–7 minutes, or until the curry sauce thickens slightly and the flavors continue to develop.
Step 8: Add Vegetables
Finally, add the chopped green beans and green onions. Cover the pan and let it cook for an additional 5 minutes, until the beans are tender but still slightly crunchy.
Step 9: Taste and Adjust Seasonings
Taste the gulai and adjust the seasoning with more salt or sugar if needed. Ensure the flavors are well-balanced to your liking.
Step 10: Serve
Once the curry is ready, turn off the heat and let it sit for a couple of minutes. Serve the Gulai Ikan Tuna warm, alongside steaming white rice, for a complete and satisfying meal.
Enjoy your homemade Tuna Gulai, with its rich, spicy, and fragrant flavors that will transport you straight to the heart of Indonesia!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 36 g |
| Fat | 14 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 420 mg |
Cooking Tips
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Marinating the Tuna: The lemon and salt marinade is essential for tenderizing the tuna and enhancing its flavor. If you’re short on time, you can reduce the marinating time to 15 minutes, but a longer marination (up to 30 minutes) will yield better results.
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Spice Adjustments: This recipe offers a good balance of spice, but feel free to adjust the chili quantity based on your heat preference. Add more bird’s eye chilies for extra heat if desired.
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Fresh Coconut Milk: If you have access to fresh coconut milk, you can use it in place of the instant coconut milk for a richer and more authentic flavor.
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Vegetable Additions: For a heartier version of this dish, you can add more vegetables such as potatoes, carrots, or bell peppers. They will absorb the curry’s flavors and add extra texture.
Serving Suggestions
Gulai Ikan Tuna is traditionally served with steamed white rice, but you can also pair it with other types of rice such as jasmine or basmati. This dish is great with a side of crispy fried shallots or a fresh cucumber salad to balance out the richness of the curry.
