Indonesian Jengkol and Tuna Gulai: Rich Coconut Curry Delight

Gulai Jengkol with Tuna: A Rich and Flavorful Indonesian Delight

Embark on a culinary journey with the traditional Indonesian dish, Gulai Jengkol with Tuna, known for its rich and hearty flavors. This dish combines tender jengkol (Indonesian beans) with flavorful tuna in a creamy, spiced coconut milk sauce. Whether you’re a seasoned cook or a novice, this recipe will guide you through each step to create a dish that is both satisfying and delicious.

Ingredients

For the Base:

• 5 pieces of jengkol (Indonesian beans)
• 4 pieces of tuna (ikan tongkol)
• 1 mature coconut, grated

For the Spice Paste:

• 50 grams of curly red chilies (cabe kriting)
• 50 grams of bird’s eye chilies (cabe rawit)
• 50 grams of shallots (bawang merah)
• 2 cloves of garlic (bawang putih)
• A thumb-sized piece of turmeric (kunyit)
• A thumb-sized piece of ginger (jahe)
• A pinch of coriander (ketumbar)
• 1 tomato (optional)

For the Additional Ingredients:

• 1 stalk of lemongrass (serai)
• 1 leaf of turmeric (daun kunyit)
• 1 leaf of lime (daun jeruk)
• 1 bay leaf (daun salam)
• 1 piece of galangal, crushed (lengkuas)

Instructions

1. Prepare the Jengkol:

   • Begin by boiling the jengkol with a pinch of salt. Cook until the beans become tender, which typically takes around 1 hour. Make sure to change the water 2-3 times to remove the strong smell. This step is crucial for ensuring the jengkol is soft and palatable.

2. Prepare the Tuna:

   • Clean the tuna pieces with a splash of lime juice, then rinse thoroughly. Fry the tuna until it’s cooked to your liking. If you prefer, you can skip frying and add the raw tuna directly to the dish, though frying adds extra flavor.

3. Prepare the Coconut:

   • Take a handful of grated coconut and toast it in a pan over medium heat. Stir constantly until it turns a golden brown color. Once toasted, grind the coconut until it releases its oil and becomes a smooth paste.

4. Make the Spice Paste:

   • Grind the turmeric, ginger, and garlic together. Add the chilies and a pinch of salt to facilitate the grinding process. After these ingredients are well-grounded, incorporate the shallots and continue grinding until you have a fine paste. If using, blend in the tomato.

5. Combine Ingredients:

   • Crush the lemongrass and galangal, then mix them with the jengkol in a mortar or a similar tool.

6. Cook the Gulai:

   • In a large pot, sauté the spice paste until aromatic. Add the toasted coconut paste, crushed lemongrass, galangal, turmeric leaf, lime leaf, and bay leaf.
   • Pour in the coconut milk and stir well to prevent the milk from curdling. Allow it to simmer for about 10-20 minutes to let the flavors meld together.

7. Add Jengkol and Tuna:

   • Add the cooked jengkol to the pot, stirring occasionally. After a few minutes, introduce the fried tuna pieces. Stir gently and let the mixture simmer until everything is thoroughly heated and the flavors have combined.

8. Finish and Serve:

   • Once the gulai has reached a desired consistency and the coconut milk has thickened slightly, reduce the heat to low. Allow it to cook gently until the sauce is well-blended and aromatic. Adjust seasoning if needed.
   • Remove from heat and serve hot. Enjoy your Gulai Jengkol with Tuna alongside steamed rice for a complete meal.

This traditional Indonesian dish is perfect for family gatherings or special occasions. Its robust flavors and creamy texture make it a comforting and satisfying choice for any meal. Enjoy the rich taste of Gulai Jengkol with Tuna, a dish that brings a touch of Indonesian heritage to your table.