Spicy Tuna Stew (Tuna Kuah Pedas)
Indulge in the vibrant flavors of Indonesian cuisine with this delightful Spicy Tuna Stew, or Tuna Kuah Pedas. This dish features tender chunks of tuna simmered in a rich coconut milk broth, infused with aromatic spices and herbs, making it a perfect choice for a comforting meal. The combination of spices creates a tantalizing balance of heat and sweetness that will awaken your taste buds. Let’s dive into this culinary adventure!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna fish (cut into chunks) | 1 kg |
| Thick coconut milk (santan kental) | 600 ml |
| Salam leaves (daun salam) | 3 sheets |
| Kaffir lime leaves (daun jeruk) | 2 sheets |
| Lemongrass (serai), bruised | 1 stalk |
| Galangal (lengkuas), bruised | 3 cm |
| Lime (jeruk nipis) | To taste |
| Salt (garam) | To taste |
| Palm sugar (gula jawa) | To taste |
| Flavor enhancer (penyedap rasa) | To taste |
Spice Paste
| Spice | Quantity |
|---|---|
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 3 cloves |
| Candlenuts (kemiri) | 3 nuts |
| Red chilies (cabai merah) | 5 pieces |
| Bird’s eye chilies (cabai rawit) | 3 pieces |
| Ginger (jahe) | 3 cm |
| Turmeric (kunyit), roasted | 3 cm |
| Coriander powder (ketumbar bubuk) | 1 tsp |
| Ground pepper (merica bubuk) | 1 tsp |
Instructions
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Prepare the Tuna: Clean the tuna and drizzle it with lime juice. Allow it to marinate for about 15 minutes to enhance its flavor.
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Fry the Tuna: Heat some oil in a skillet and fry the tuna pieces until they are dry and lightly browned. This step adds a delicious texture to the fish.
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Make the Spice Paste: In a blender or mortar and pestle, grind the shallots, garlic, candlenuts, red chilies, and bird’s eye chilies into a smooth paste.
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Sauté the Spices: In the same skillet, add a bit more oil if needed and sauté the spice paste until it is fragrant and fully cooked, releasing the delightful aromas.
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Add Herbs and Seasonings: Toss in the salam leaves, kaffir lime leaves, palm sugar, and salt. Stir well to combine the flavors.
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Incorporate Coconut Milk: Pour in the thick coconut milk and stir continuously to prevent it from separating. Bring the mixture to a gentle boil.
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Cook the Tuna in the Broth: Once the coconut milk is bubbling, gently add the fried tuna back into the skillet. Allow it to simmer, letting the flavors meld together and the sauce thicken.
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Final Touches: Taste the stew and adjust the seasoning as necessary, adding more salt or flavor enhancer as desired. For an extra kick, sprinkle additional bird’s eye chilies on top.
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Serve: Once the broth has reduced and thickened to your liking, turn off the heat. Serve this aromatic Spicy Tuna Stew hot, paired with steamed rice to soak up the flavorful sauce.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Total Fat | 22 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugars | 4 g |
| Sodium | 400 mg |
Cooking Tips
- For a deeper flavor, let the tuna marinate longer in lime juice.
- Adjust the number of chilies according to your spice tolerance.
- Serve with a side of fresh vegetables or a light salad to balance the richness of the stew.
This Spicy Tuna Stew is not only delicious but also showcases the warmth and richness of Indonesian culinary traditions. Enjoy this dish with family and friends for a delightful dining experience!
