Tongkol Kuah Santan: A Delicious Indonesian Tuna Curry
Embark on a culinary journey to the vibrant flavors of Indonesia with this delightful Tongkol Kuah Santan recipe, featuring tender tuna in a creamy coconut sauce, enhanced with aromatic spices and fresh ingredients. This dish is not only a feast for the palate but also perfect for those who appreciate a satisfying meal that pairs beautifully with steamed rice. Below, you will find the detailed ingredients and instructions to recreate this delicious dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pindang Tuna (Tongkol) | 10 pieces |
| Red Chili Peppers | 4-5 large |
| Bird’s Eye Chili (Rawit) | 5-7 pieces |
| Shallots | 5-6 cloves |
| Garlic | 4 cloves |
| Bay Leaves | 2 leaves |
| Kaffir Lime Leaves | 3 leaves |
| Thin Coconut Milk (Santan) | 500 ml |
| Fried Tofu (Tahu Pong) | 10 pieces |
| Tempeh | 5 pieces |
| Salt, Sugar, and Mushroom Broth | To taste |
| Steamed Egg Whites | Optional (leftover from donuts) |
| Tomatoes | 1-2, sliced |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approximately 350-400 kcal (varies) |
| Protein | 30g |
| Carbohydrates | 25g |
| Fats | 15g |
| Fiber | 5g |
| Sodium | 400mg (varies) |
Instructions
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Prepare the Ingredients: Begin by frying the pindang tuna and tempeh in a little oil until they are lightly browned. This step adds depth to the flavors and helps to enhance the overall taste of the dish.
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Make the Spice Paste: While the fish and tempeh are cooking, combine the shallots, garlic, and red chili peppers in a blender or mortar and pestle. Grind these ingredients into a smooth paste. The vibrant colors and fragrant aroma of this spice mix will form the base of your dish.
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Sauté the Spices: In a separate pan, heat a splash of oil over medium heat. Add the ground spice paste, along with the bay leaves and kaffir lime leaves. Sauté for a few minutes until the spices become fragrant and the raw aroma dissipates.
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Combine the Ingredients: Pour the sautéed spices into a large pot. Add the thin coconut milk gradually, stirring to combine. Next, gently place the fried tuna, tempeh, steamed egg whites (if using), tofu, and bird’s eye chilies into the pot.
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Season the Dish: Season your mixture with salt, sugar, and mushroom broth according to your taste preferences. It’s essential to adjust these flavors as you cook, so take the time to taste and refine.
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Add the Tomatoes: Once everything is well mixed and bubbling gently, toss in the sliced tomatoes. They will soften quickly and add a fresh note to the dish.
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Final Steps: Allow the mixture to simmer for about 5-10 minutes, ensuring all flavors meld together beautifully. When ready, turn off the heat and prepare to serve.
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Serve and Enjoy: Serve your Tongkol Kuah Santan hot over steaming bowls of rice. Beware, as this dish is so delicious it may have you reaching for seconds!
Tips for Serving
This dish is perfect for family gatherings or special occasions, where everyone can enjoy a hearty, flavorful meal. Pair it with a side of fresh vegetable salad or steamed greens for a well-rounded dining experience. If you’re feeling adventurous, consider garnishing with fresh herbs or fried shallots for added texture and flavor.
With its rich flavors and comforting ingredients, Tongkol Kuah Santan is sure to become a favorite in your culinary repertoire. Enjoy cooking and the delightful journey through Indonesian cuisine!
