Indonesian lamb recipes

Spicy Coconut Smoked Mackerel Delight

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Smoked Mackerel in Coconut Sauce (Mangut Tongkol)

Ingredients:

  • 2 slices smoked mackerel, thinly sliced
  • 1/2 block tempeh, diced
  • 4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 7 bird’s eye chilies, sliced
  • 3 large red chilies, sliced
  • 2 tsp salt
  • 2 tsp sugar
  • Chicken broth powder (Royco), to taste
  • Coconut milk
  • Galangal, sliced
  • 2 bay leaves

Instructions:

  1. Preparation: Partially fry the tempeh and smoked mackerel until half-cooked. Slice all other ingredients.

  2. Sauté: In a pan, sauté all sliced ingredients until fragrant and wilted.

  3. Cooking: Add a splash of water and incorporate the tempeh and smoked mackerel. Stir until well blended with the spices.

  4. Simmer: Cover the pan and let it simmer until boiling and the flavors are absorbed.

  5. Finish: Pour in the coconut milk, adjust sweetness and saltiness with sugar, salt, and chicken broth powder. Stir until evenly combined and taste. Cover and simmer until thickened to your liking.

  6. Serve: Serve hot with steamed rice.

This dish of Smoked Mackerel in Coconut Sauce (Mangut Tongkol) brings together the richness of smoked mackerel and the creamy coconut milk, enhanced by a blend of aromatic spices. Perfectly paired with steaming hot rice, it’s a comforting meal that delivers robust flavors with each bite.

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