Indonesian Spicy Tuna Stew with Kencur and Lemongrass

Pindang Tongkol Bumbu Kencur: A Flavorful Indonesian Tuna Stew

Ingredients:

For the Main Ingredients:

• 4 fresh tuna (tongkol) fillets or whole, cleaned and cut as desired
• 4 kaffir lime leaves (daun jeruk)
• 4 bay leaves (daun salam)

For the Spice Paste:

• 6 shallots (bawang merah)
• 4 garlic cloves (bawang putih)
• 1 thumb-sized piece of kencur (aromatic ginger-like root)
• 1 thumb-sized piece of turmeric (kunyit)
• 5 curly red chilies (cabai keriting)
• 5 bird’s eye chilies (cabai rawit), adjust to taste
• 3 candlenuts (kemiri)
• Ground black pepper (lada bubuk)
• Salt (garam)
• Granulated sugar (gula pasir)

For the Additional Ingredients:

• 1 stalk of lemongrass (serai)
• 1 thumb-sized piece of galangal (laos)
• 2 kaffir lime leaves (daun jeruk)
• Fresh basil leaves (daun kemangi), to taste

Instructions:

1. Prepare the Tuna:

   • Clean the tuna thoroughly and cut into desired portions, or keep them whole if preferred. Rub with salt and steam for 10 minutes along with kaffir lime leaves and bay leaves.

2. Make the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, kencur, turmeric, curly red chilies, bird’s eye chilies, and candlenuts. Blend until a smooth paste forms.

3. Cook the Spice Paste:

   • Heat a generous amount of oil in a pan over medium heat. Add the spice paste and sauté until fully cooked and fragrant. This process should take about 5-7 minutes.

4. Add the Aromatics:

   • Add the lemongrass, galangal, and additional kaffir lime leaves to the pan. Continue to sauté for another 2 minutes to release the flavors.

5. Simmer the Stew:

   • Pour in enough water to cover the ingredients and bring to a boil. Season with salt, ground black pepper, and sugar to taste. Let it simmer for 10 minutes to meld the flavors.

6. Add the Tuna:

   • Gently place the steamed tuna pieces into the simmering spice mixture. Allow the tuna to cook in the broth for about 10-15 minutes, letting the flavors infuse into the fish.

7. Finish with Basil:

   • Stir in fresh basil leaves just before serving to add a fragrant, fresh note.

8. Serve:

   • Your Pindang Tongkol Bumbu Kencur is now ready to be enjoyed. Serve hot with steamed rice for a delicious Indonesian meal.

This traditional Indonesian recipe offers a delightful blend of spices and aromatic herbs that elevate the simple tuna into a flavorful, comforting stew. Perfect for those who appreciate vibrant, rich flavors and authentic culinary experiences. Enjoy!