Gulai Ikan Tuna with Long Beans
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna Fish | 500 grams |
| Long Beans | 2 packs |
| Water | To taste |
| Spices: | |
| Ground Chili Paste | 2 tablespoons |
| Red Bird’s Eye Chili | 5 pieces |
| Ginger | 1/2 finger-sized |
| Turmeric | 1 finger-sized |
| Shallots | 15 pieces |
| Tied Turmeric Leaves | 1 leaf |
| Lemongrass | 2 stalks, bruised and tied |
| Galangal | 2 finger-sized |
| Tamarind | 3-4 pieces |
| Ruku-Ruku Leaves | A handful (or substitute with basil) |
| Salt | To taste |
| Chicken Broth | Optional |
Instructions
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Begin by finely grinding the ginger, turmeric, and salt into a paste. Then, gently crush the shallots and red chili without pulverizing them too finely.
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In a large pot, combine the ground chili paste, the crushed spices, turmeric leaves, lemongrass, galangal, tamarind, ruku-ruku leaves, coconut milk, and water. Stir well.
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-
Place the pot on the stove and bring the mixture to a gentle boil, stirring occasionally to prevent the coconut milk from separating.
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Once the mixture is boiling, add the tuna fish and long beans. Stir thoroughly to ensure the fish is evenly cooked.
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Taste the gulai and adjust the seasoning as needed. Once the fish is cooked and the flavors meld beautifully, the dish is ready to be served.
Enjoy your delightful Gulai Ikan Tuna with Long Beans, a culinary experience that is sure to impress! 😋😍
