Spicy Indonesian Tuna Stew with Coconut and Long Beans

Gulai Tongkol Bumbu Uleg: A Delightful Spicy Tuna Stew

Indulge in the rich flavors of Gulai Tongkol Bumbu Uleg, a delightful Indonesian dish featuring tender tuna simmered in a fragrant, spiced coconut gravy. This recipe combines fresh tuna with an aromatic blend of spices and herbs, creating a meal that’s both satisfying and memorable. Ideal for a family dinner or special occasion, this dish brings a taste of Indonesian cuisine to your table. Follow these steps to prepare a mouthwatering Gulai Tongkol Bumbu Uleg.

Ingredients:

• 500 grams of tuna (tongkol), cut into pieces according to your preference
• 7 long beans (kacang panjang) or adjust to taste
• 1 lime (for juice)
• 1 package of 65 ml coconut milk (Kara brand or similar)
• Approximately 750 ml water
• Crushed spices:
  • 2 segments of galangal (laos)
  • 2 segments of ginger
  • 1 stalk of lemongrass
  • 2 bay leaves
  • 3 kaffir lime leaves
• Ground spices:
  • 8 shallots
  • 5 cloves of garlic
  • 3 candlenuts
  • 2 segments of turmeric
  • 3 red chilies, deseeded
  • 2 teaspoons of salt
  • 1 teaspoon of beef bouillon powder (non-MSG)
  • Sugar to taste
• Optional: additional bird’s eye chilies for extra heat

Instructions:

1. Prepare the Tuna:

   • Wash the tuna thoroughly and cut it into bite-sized pieces according to your preference.
   • Squeeze lime juice over the tuna pieces and let them marinate for a few minutes to remove any fishy odor.

2. Blend the Spices:

   • In a blender or food processor, combine the shallots, garlic, candlenuts, turmeric, and red chilies. Blend until smooth to create the spice paste.

3. Cook the Spice Paste:

   • Heat a small amount of oil in a pan over medium heat.
   • Add the blended spice paste to the pan and sauté until fragrant and the oil begins to separate from the paste.

4. Add Crushed Spices:

   • Add the galangal, ginger, lemongrass, bay leaves, and kaffir lime leaves to the pan.
   • Continue to sauté until the mixture is aromatic.

5. Simmer the Stew:

   • Pour in the water and coconut milk, stirring well to combine.
   • Bring the mixture to a boil, then reduce the heat and let it simmer gently.

6. Cook the Tuna:

   • Once the liquid is boiling, add the marinated tuna pieces to the pan.
   • If desired, add bird’s eye chilies for additional spiciness.

7. Add the Long Beans:

   • When the tuna is about half cooked, add the long beans.
   • Continue to simmer until the long beans are tender and the stew has slightly reduced.

8. Season and Serve:

   • Taste the stew and adjust the seasoning with salt, sugar, or additional spices as needed.
   • Once the stew is flavorful and the tuna is fully cooked, turn off the heat.

Serve your Gulai Tongkol Bumbu Uleg hot with steamed rice. Enjoy the harmonious blend of spices and the creamy coconut sauce with every bite!

Tip: This dish pairs wonderfully with a side of fresh, steamed rice and a simple cucumber salad. For those who prefer a spicier kick, feel free to add extra bird’s eye chilies according to your heat preference.