Smoky Spicy Tuna with Pickled Vegetables in Coconut Turmeric Sauce

Title: Spicy Tuna in Yellow Pickled Sauce (Ikan Tongkol Acar Kuning Kuah Pedas)

This Indonesian dish of Ikan Tongkol Acar Kuning Kuah Pedas combines the smoky flavors of tuna with the rich, aromatic blend of yellow spices, tangy pickled vegetables, and a kick of heat. It’s a delightful mix of textures and flavors, perfect for spice lovers looking to experience an authentic Southeast Asian meal. The simplicity of the ingredients pairs beautifully with the complexity of the flavors, making it a comforting yet bold dish. Follow this step-by-step guide to prepare this flavorful Indonesian delicacy in your own kitchen.

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Prepare the Tuna
   Lightly fry the smoked tuna steaks until the edges are crispy and golden. Once done, remove them from the oil and let them drain on a paper towel.

2. Prepare the Vegetables
   Cut the cucumber and carrot into matchstick-sized pieces. Set aside.

3. Blend the Spice Paste
   In a blender, combine the garlic, shallots, turmeric, red curly chili peppers, and bird’s eye chili peppers. Blend until smooth to create a spice paste.

4. Cook the Spice Paste
   In a large pan, heat a little oil over medium heat. Sauté the blended spice paste until it becomes fragrant and begins to darken slightly. This should take around 5 minutes.
   Add the bay leaf and kaffir lime leaf, stirring them into the mixture.

5. Simmer the Sauce
   Pour in 400 ml of water and bring it to a boil. Once the mixture starts boiling, add the granulated sugar and chicken bouillon powder. Stir well to ensure everything is well-combined.
   Taste the mixture at this point and adjust the seasoning if needed, adding more sugar or bouillon powder to balance the flavors.

6. Add Vegetables and Tuna
   Once the sauce is bubbling, add the carrot and cucumber slices. Let them cook for 3-4 minutes so they can absorb the flavors without losing their crunch.
   Next, gently add the fried tuna steaks and the sliced green chili. Lower the heat to a simmer and cook for about 10-15 minutes until the sauce thickens slightly, and the flavors meld together.

7. Finish with Coconut Milk
   When the sauce has reduced slightly, add 1 tablespoon of Kara coconut milk to give the dish a creamy, velvety finish. Stir well and let the mixture come back to a boil for about 2-3 minutes, ensuring the coconut milk is fully incorporated.

8. Serve
   Once the dish has reached your desired consistency and flavor, remove it from the heat. Serve your Ikan Tongkol Acar Kuning Kuah Pedas hot with steamed rice, and enjoy the smoky, spicy, and tangy goodness.

Cooking Tips

• Adjusting the Heat: If you prefer a milder version, reduce the number of bird’s eye chilies and red curly chilies. Alternatively, for more heat, increase the number of chilies or leave the seeds in.

• Choosing the Tuna: Smoked tuna gives this dish its distinct flavor, but if you can’t find smoked tuna, fresh tuna or even mackerel can work as substitutes, though the flavor will differ slightly.

• Vegetable Variations: While cucumber and carrot are the traditional vegetables used in this dish, you can experiment with other crunchy vegetables like green beans or bell peppers.

• Consistency: If you prefer a thicker sauce, allow the dish to simmer longer, stirring occasionally to prevent it from sticking to the bottom of the pan.

Serving Suggestions

This dish pairs beautifully with plain white rice or even nasi kuning (Indonesian yellow rice) for a complete meal. You can also serve it alongside sambal for extra heat, or add a side of sautéed greens to round out the flavors.

Enjoy the spicy, tangy, and rich flavors of this Indonesian classic!