Ikan Tongkol in Yellow Curry (Gulai Kuning)
This delightful dish of Ikan Tongkol Gulai Kuning blends rich coconut milk with fragrant spices to create a creamy, savory yellow curry. The fresh mackerel (Ikan Tongkol) and tofu absorb the aromatic flavors of turmeric, ginger, and lemongrass, making it a perfect meal when served over steamed rice. Here’s how you can recreate this Indonesian classic at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small mackerel (ikan tongkol), cut into halves | 5 fish |
| Tofu, cut into small cubes | As desired |
| Garlic cloves | 5 cloves |
| Fresh ginger | 1 thumb-sized piece |
| Fresh turmeric | 1 thumb-sized piece |
| Coconut milk | As needed |
| Bird’s eye chilies (cabe rawit) | 7 pieces |
| Kaffir lime leaves, stem removed | 4 leaves |
Instructions
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Prepare the Fish and Tofu:
- Thoroughly wash the mackerel halves and tofu cubes. Set aside.
-
-
Make the Spice Paste:
- In a mortar or food processor, blend the garlic, ginger, and turmeric into a smooth paste.
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Combine Coconut Milk and Spice Paste:
- In a deep pan or wok, add the coconut milk, spice paste, and kaffir lime leaves. Stir well until the ingredients are thoroughly combined.
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Cook the Mackerel:
- Gently place the mackerel into the pan with the coconut milk mixture. Stir occasionally to prevent the coconut milk from separating. Bring to a gentle boil.
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Add the Tofu and Season:
- Once the mixture reaches a boil, add the tofu cubes. Season with salt to taste, adjusting the seasoning as needed.
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Simmer and Serve:
- Allow the curry to cook until the fish and tofu are fully tender, letting the flavors meld. Serve hot with steamed rice.
