Ikan Tongkol Masak Lemak Kemangi
Experience the ultimate fusion of flavors with this delightful Ikan Tongkol Masak Lemak Kemangi, featuring tender tuna cooked in rich coconut milk, infused with aromatic herbs. This dish is perfect for a comforting meal that brings a taste of Indonesia to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna fish (cooked) | 10 pieces |
| Coconut milk | 1 small packet (Kara) |
| Water | As needed |
| Spices (to be ground) | |
| Red chilies | 10 large |
| Shallots | 5 |
| Garlic | 3 cloves |
| Candlenuts | 3 |
| Ginger | 1/2 finger-sized |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
| Sugar | To taste |
| Additional spices | |
| Lemongrass | 1 stalk |
| Bay leaves | 3 |
| Galangal | 1/2 finger-sized |
| Bird’s eye chili | To taste |
| Basil leaves | To taste |
Instructions
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Prepare the Fish: Start by frying the tuna pieces until they are half-cooked. This helps to enhance their flavor and texture.
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Grind the Spices: Using a mortar and pestle or a blender, grind the red chilies, shallots, garlic, candlenuts, and ginger into a smooth paste. Set aside.
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Sauté the Spices: In a pan, heat a little oil and sauté the ground spice mixture. Add the lemongrass, bay leaves, and galangal, cooking until fragrant.
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Combine Ingredients: Gently place the fried tuna into the pan, followed by the coconut milk, bird’s eye chili, and a splash of water. Stir to combine.
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Simmer: Cook on medium heat until the coconut milk reaches a gentle boil.
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Finish with Basil: Just before removing from heat, fold in the basil leaves for a fresh aroma.
Note: If you prefer a milder dish, omit the bird’s eye chili.
Enjoy your Ikan Tongkol Masak Lemak Kemangi with steamed rice for a truly satisfying meal!
