Indonesian Spicy Mackerel Stew (Mangut Ikan Cakalang)

Ingredients

• 1 whole steamed mackerel (ikan cakalang)
• 2 kaffir lime leaves (daun jeruk)
• 5 scallions (daun bawang)
• 3 green or slightly ripened tomatoes
• Sugar
• Salt
• Seasoning powder (such as Royco chicken flavor)
• 1 thumb-sized piece of galangal (laos), crushed
• Ground spices:
  • 4 shallots (bawang merah)
  • 2 cloves garlic (bawang putih)
  • 3 cm turmeric (kunyit) or 1 teaspoon ground turmeric
  • 4 candlenuts (kemiri)
  • A pinch of coriander (ketumbar)
  • 1 large red chili (cabai merah besar)
  • 10 small red chilies (cabai rawit)
  • A small amount of shrimp paste (terasi) (optional)

Instructions

1. Prepare the Spice Paste:

   • Blend the shallots, garlic, turmeric, candlenuts, coriander, red chili, and small red chilies into a smooth paste. If using, include the shrimp paste in the blend.

2. Cook the Spice Paste:

   • Heat a small amount of oil in a pan over medium heat. Add the ground spice paste, kaffir lime leaves, and crushed galangal. Sauté until fragrant and the oil begins to separate from the paste.

3. Add Liquids and Seasonings:

   • Pour in approximately 2 cups of water (about 2 gelas belimbing). Stir in sugar, salt, and seasoning powder to taste. Add the sliced green tomatoes (or if unavailable, substitute with bilimbi or other sour fruits).

4. Simmer:

   • Adjust the seasoning to balance the flavors. Gently place the steamed mackerel into the pan. Allow the mixture to come to a gentle boil and let it simmer until the fish is heated through and the flavors are well combined.

5. Serve:

   • Serve the Mangut Ikan Cakalang hot with steamed rice for a hearty and satisfying meal.

Enjoy the rich and aromatic flavors of this traditional Indonesian mackerel stew, a perfect dish to warm you up and delight your taste buds!