Pindang Tongkol Kuah Santan: A Delightful Indonesian Fish Curry
Pindang Tongkol Kuah Santan is a vibrant Indonesian dish that showcases the rich flavors of tuna fish, infused with aromatic spices and creamy coconut milk. This recipe is perfect for a comforting family meal or for impressing guests with its unique flavors and delightful presentation. Let’s dive into the ingredients and step-by-step instructions to create this delicious dish.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Tuna fish (pre-cooked and cut) | 2 pieces |
| Coconut milk (thick) | 65 ml |
| Water | 2.5 cups (approx. 2 glasses) |
| Spices and Seasonings | Quantity |
|---|---|
| Lemongrass (crushed) | 2 stalks |
| Bay leaves | 5 leaves |
| Galangal (sliced and crushed) | 1 piece |
| Green chili (sliced) | 3 large |
| Shallots (finely chopped) | 5 cloves |
| Candlenuts (roasted and blended) | 5 pieces |
| Red curly chili (sliced) | 5 pieces |
| Red bird’s eye chili (to taste) | 5 pieces |
| Salt | 1 tsp (to taste) |
| Chicken bouillon powder | 1/2 packet (to taste) |
| Turmeric (sliced) | 2 pieces |
Instructions
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Prepare the Spice Paste: Begin by grinding the shallots, candlenuts, red curly chili, and salt into a fine paste. You can use a mortar and pestle or a food processor for this step. Set aside.
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Sauté the Spices: In a large pot, heat a splash of oil over medium heat. Add the ground spice paste and sauté until it becomes fragrant and slightly browned, about 5-7 minutes. This step is crucial for releasing the flavors of the spices.
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Add Aromatics: Stir in the crushed lemongrass, bay leaves, and galangal. Cook for an additional 2-3 minutes until the spices are well combined and aromatic.
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Introduce Water and Fish: Pour in the water and bring the mixture to a gentle boil. Once boiling, add the pre-cooked tuna pieces and stir gently. Allow it to simmer for about 10 minutes, ensuring the fish absorbs the flavors.
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Season to Taste: As the broth simmers, add the chicken bouillon powder and adjust the salt to your preference. Taste and modify the seasoning as necessary, making sure not to make it too salty.
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Incorporate Coconut Milk: Finally, slowly pour in the thick coconut milk, stirring gently to combine. Allow the dish to simmer for another 2-3 minutes. Be careful not to boil too vigorously at this stage to prevent the coconut milk from separating.
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Serve and Enjoy: Once done, remove from heat. Serve your Pindang Tongkol Kuah Santan hot, garnished with additional slices of fresh chili if desired, alongside steamed rice or your favorite side dishes.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 |
| Protein | 20g |
| Fat | 15g |
| Carbohydrates | 10g |
| Fiber | 2g |
Pindang Tongkol Kuah Santan is a dish that embodies the essence of Indonesian cuisine, combining savory, spicy, and creamy elements that tantalize the taste buds. Perfect for family gatherings or special occasions, this recipe is sure to become a favorite at your dinner table. Enjoy the delightful flavors and the warmth it brings to your culinary experience!
