Recipe: Tongkol Kemangi with Spicy Coconut Sauce
Experience the vibrant flavors of Indonesia with this delicious Tongkol Kemangi with Santan Bumbu Pedas recipe, which brings together tender fried mackerel with fragrant basil in a rich, spicy coconut sauce. Perfectly balanced with the heat from the chilies and the creaminess of coconut milk, this dish is sure to elevate your culinary repertoire. Follow this detailed guide to recreate this delightful meal that is as inviting as it is satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fried mackerel (tongkol), sliced | 5 pieces |
| Basil leaves (kemangi) | 2 bunches |
| Shallots (bawang merah) | 8 pieces |
| Garlic (bawang putih) | 5 cloves |
| Red bird’s eye chilies (cabe rawit merah) | 10 pieces |
| Candlenuts (kemiri) | 4 pieces |
| Salt | to taste |
| Sugar | to taste |
| Packaged coconut milk (santan kemasan) | 1 sachet |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by frying the sliced mackerel until golden brown and crispy. Set aside for later use. |
| 2 | In a blender or mortar and pestle, combine the shallots, garlic, red chilies, and candlenuts. Grind until a smooth paste is achieved. |
| 3 | Heat a generous amount of oil in a pan over medium heat. Add the ground spice paste and sauté until fragrant and slightly caramelized, about 5-7 minutes. |
| 4 | Gradually pour in enough water to create a sauce-like consistency, stirring to combine. Allow it to simmer for a few minutes. |
| 5 | Add the packaged coconut milk into the pan, stirring well to blend the flavors. |
| 6 | Carefully place the fried mackerel pieces into the simmering sauce, ensuring they are well coated. |
| 7 | Season with salt and sugar to taste, adjusting the sweetness and saltiness according to your preference. |
| 8 | Just before the sauce begins to boil, gently fold in the fresh basil leaves, allowing them to wilt and infuse their flavor into the dish. |
| 9 | Once the basil has wilted and the sauce is bubbling, taste and adjust the seasoning if necessary. |
| 10 | Your Tongkol Kemangi with Santan Bumbu Pedas is now ready! Serve hot with steamed rice for a complete meal. Enjoy the blend of flavors and aromas that make this dish truly special! |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 20 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugars | 5 g |
| Fat | 22 g |
| Saturated Fat | 10 g |
| Sodium | 400 mg |
Cooking Tips
- For an extra kick, you can increase the number of chilies used or even add a dash of sambal for additional heat.
- Fresh basil enhances the dish’s flavor, so ensure to add it just before serving to retain its aroma and color.
- This dish pairs beautifully with jasmine rice or coconut rice, which complements the richness of the sauce.
In summary, Tongkol Kemangi with Santan Bumbu Pedas is not just a meal but a celebration of flavor and tradition. Its unique combination of spicy, creamy, and aromatic elements makes it a perfect dish for gatherings or a comforting family dinner. Enjoy the vibrant taste of Indonesian cuisine with this enticing recipe!
