Gulai Tongkol Kemangi: A Flavorful Fish Curry with Thai Basil 🐟🐟

Dive into the delightful flavors of Gulai Tongkol Kemangi, a fragrant Indonesian fish curry that beautifully combines tender tuna with the aromatic essence of Thai basil. This dish is not only delicious but also easy to prepare, making it perfect for any culinary enthusiast looking to explore Southeast Asian cuisine.

Ingredients

For the Fish Curry

• 500 grams of tuna (ikan tongkol), cleaned and cut into pieces
• 4 bunches of Thai basil leaves (daun kemangi), washed and set aside
• 2 stalks of lemongrass (sereh), bruised
• A thumb-sized piece of galangal (lengkuas), bruised
• 2 bay leaves (daun salam)
• 1 lemon, juiced
• 1 packet of coconut milk (Kara brand is recommended)
• Salt, to taste
• Water, as needed

For the Spice Paste

• 30 pieces of bird’s eye chili (cabai rawit setan), adjust according to your spice preference
• 10 pieces of red chili (cabai merah)
• 7 shallots (bawang merah)
• 3 cloves of garlic (bawang putih)
• 2 candlenuts (kemiri)
• 1/2 teaspoon of coriander (ketumbar)
• 1/2 teaspoon of black pepper (lada/merica)
• A thumb-sized piece of ginger (jahe)
• A thumb-sized piece of turmeric (kunyit)

Instructions

1. Prepare the Fish: Begin by cleaning the tuna thoroughly, cutting it into pieces that suit your preference. Rinse the fish under running water to ensure it is clean.

   Related Articles

   • 
     Healthy Stir-Fried Broccoli with Tofu and Tuna
   • 
     Fiery Sardine Sambel with Mushrooms
   • 
     Spicy Green Chili Sardines: Ummu Rasya’s Flavorful Delight
   • 
     Fiery Shredded Tuna Stir-Fry

2. Marinate the Fish: In a bowl, combine the cleaned fish with lemon juice and salt. Let it marinate for about 10 minutes to infuse the flavors.

3. Rinse Again: After marinating, rinse the fish once more to remove excess salt and lemon.

4. Wash the Thai Basil: Rinse the Thai basil leaves under cold water, ensuring they are clean and free of dirt.

5. Cook the Spice Paste: In a skillet, heat some oil over medium heat and sauté the ground spice paste, along with the bruised galangal, bay leaves, and lemongrass. Cook until the mixture is fragrant, about 3-5 minutes.

6. Add Water: Pour in enough water to create a broth and bring it to a boil.

7. Incorporate the Fish: Add the marinated fish pieces into the boiling broth along with additional salt to taste. Stir gently to combine and let it simmer, allowing the flavors to meld.

8. Add Coconut Milk: Once the fish is cooked through and the spices have infused well, pour in the coconut milk, stirring carefully to prevent it from curdling.

9. Add Thai Basil: Finally, add the washed Thai basil leaves, giving the curry a gentle stir to incorporate the herbs.

10. Taste and Adjust: Check the seasoning and adjust salt if necessary. Once the flavors are well-balanced, remove the curry from the heat.

11. Serve: Ladle the Gulai Tongkol Kemangi into bowls and serve hot, ideally with steamed rice to soak up the delicious sauce. Enjoy every mouthful of this rich, aromatic dish! 😋😋😋

Indulging in Gulai Tongkol Kemangi is not just about satisfying your hunger; it’s a culinary journey that brings the essence of Indonesian flavors to your table. This dish showcases the beauty of fresh ingredients and simple techniques, making it a fantastic addition to any meal. Enjoy cooking and sharing this delightful recipe with friends and family!