Ingredients
- Mackerel Fish (Ikan Tenggiri): 2 pieces, cut into chunks
- Carrot: 1, sliced into matchsticks
- Lime Juice: 1 lime
- Lemongrass: 1 stalk, smashed
- Kaffir Lime Leaves: 5, torn
- Turmeric Leaf: 1, tied in a knot
- Small Chili Peppers: To taste, whole
- Instant Coconut Milk: 65 ml, mixed with 100 ml water
- Salt: To taste
- Sugar: To taste
- Cooking Oil: For sautéing
For the Spice Paste:
- Shallots: 12
- Garlic Cloves: 4
- Ground Coriander: 1 teaspoon
- Ground Pepper: 1/2 teaspoon
- Red Chilies: 2 large
- Galangal: 1 cm piece
- Turmeric: 2 cm piece
Instructions
-
Prepare the Fish:
- Rub the mackerel pieces with lime juice. Allow them to marinate for 15 minutes, then rinse them thoroughly and set aside.
-
Make the Spice Paste:
- Blend shallots, garlic, ground coriander, ground pepper, red chilies, galangal, and turmeric into a smooth paste.
-
Cook the Paste:
- Heat a generous amount of cooking oil in a pan over medium heat. Add the spice paste, lemongrass, kaffir lime leaves, and turmeric leaf. Sauté until the paste is fragrant and the oil starts to separate from the mixture.
-
Add the Fish and Vegetables:
- Incorporate the mackerel pieces into the pan, stirring until they start to change color. Pour in the coconut milk mixture and add the carrot slices.
-
Season and Simmer:
- Stir well, then season with salt and sugar to taste. Add the whole small chili peppers. Continue cooking, stirring occasionally, until the fish is fully cooked and the carrots are tender.
-
Serve:
- Once everything is well-cooked and flavors are blended, serve hot. Enjoy your Kalio Tenggiri with steamed rice or as a part of a larger Indonesian feast.
This recipe delivers a deliciously rich and aromatic Indonesian stew with tender mackerel and vegetables, perfectly spiced to enhance the flavors of each ingredient.