Tenggiri Masak Santan Cabe Hijau: A Delightful Indonesian Fish Curry
This recipe for Tenggiri Masak Santan Cabe Hijau offers a splendid combination of flavors, featuring tenggiri (mackerel) cooked in a rich coconut milk sauce infused with green chilies and aromatic spices. Perfect for those who enjoy vibrant, comforting dishes, this recipe is sure to delight your palate. Serve it with steamed rice to soak up the delicious sauce.
Ingredients
| Ingredient | Amount |
|---|---|
| Tenggiri (mackerel), cut into pieces | 500 grams |
| Green chilies, sliced diagonally | 5 pieces |
| Ripe tomatoes, cut into sixths | 1 piece |
| Kaffir lime leaves | 2 leaves |
| Lime | 1 piece |
| Coconut milk (from 65ml Kara + water) | 300 ml |
| Salt | to taste |
| Sugar | to taste |
For the Spice Paste:
| Ingredient | Amount |
|---|---|
| Large red chilies | 2 pieces |
| Large shallots | 2 pieces |
| Garlic | 3 cloves |
| Candlenuts | 2 pieces |
| Fresh turmeric, peeled | 2 cm |
| Fresh ginger, peeled | 2 cm |
Instructions
-
Prepare the Fish: Squeeze the juice of the lime over the pieces of tenggiri, allowing it to marinate for about 10 minutes. This step helps to enhance the flavor of the fish while also reducing any fishy odor. After marinating, rinse the fish and sprinkle with 1 teaspoon of salt. Toss gently to coat the fish evenly.
-
Fry the Fish: Heat oil in a frying pan over medium heat. Once hot, add the marinated tenggiri pieces and fry until the skin is crispy and golden brown. This should take about 5-7 minutes per side. Once cooked, remove the fish from the pan and set aside on a plate lined with paper towels to drain excess oil.
-
Make the Spice Paste: In the same pan, using the remaining oil, sauté the ground spice paste until it becomes fragrant, about 2-3 minutes. Add the sliced green chilies and kaffir lime leaves, stirring frequently to combine.
-
Add Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle boil, stirring occasionally to prevent it from curdling.
-
Combine Ingredients: Once the coconut milk begins to boil, carefully add the fried tenggiri pieces and the chopped tomatoes into the pan. Season with additional salt and sugar to taste, adjusting according to your preference for sweetness or saltiness.
-
Simmer: Allow the dish to simmer for another 5-10 minutes, ensuring that the fish absorbs the rich flavors of the sauce while the tomatoes soften.
-
Final Touch: Taste the sauce, adjusting the seasoning as necessary. If the flavors need brightening, feel free to add more lime juice.
-
Serve: Remove the pan from heat and serve the Tenggiri Masak Santan Cabe Hijau warm, garnished with additional slices of lime or fresh herbs if desired. Pair this dish with a bowl of steamed rice for a truly satisfying meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Carbohydrates | 8 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sodium | 600 mg |
| Sugar | 2 g |
This Tenggiri Masak Santan Cabe Hijau recipe not only brings the essence of Indonesian cuisine to your table but also highlights the beautiful harmony of spices and fresh ingredients. Enjoy crafting this delightful dish that is sure to impress family and friends alike, making every meal a celebration of flavors!
