Ingredients
- 1 kg tongkol fish, cleaned and prepared
- 2 large turmeric leaves (or 1 if large), tied into a bundle
- 2 thumb-sized pieces of galangal, crushed
- 5 pieces of tamarind slices
- 1500 ml water
- Salt to taste
- 1 kaffir lime leaf, veins removed (optional)
- 1 bay leaf (optional)
- 1 stalk of lemongrass (optional)
For the Spice Paste:
- 100 grams red curly chilies (about 10 chilies)
- 6 shallots
- 3 cloves garlic
- 1 thumb-sized piece of ginger
Instructions
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Prepare the Spice Paste: In a blender or food processor, combine the red curly chilies, shallots, garlic, and ginger. Blend until you achieve a smooth paste.
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Cook the Spices: In a large pot or wok, add 1500 ml of water and the prepared spice paste. Stir in the turmeric leaves, crushed galangal, tamarind slices, kaffir lime leaf (if using), bay leaf (if using), and lemongrass (if using). Turn on the heat to medium.
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Simmer the Mixture: Bring the mixture to a boil, stirring occasionally. Once it starts to boil, reduce the heat and add the cleaned fish. Season with salt to taste. Let it simmer for an extended period, allowing the spices to infuse and the flavors to meld together. This process ensures that the fish is thoroughly cooked and the flavors are well-developed.
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Serve: Once the fish is cooked and the sauce has thickened, remove from heat. Serve hot. The flavor of the dish intensifies with each reheating, so it’s often even better the next day as the sauce becomes thicker and more flavorful.
Enjoy the rich, aromatic flavors of this traditional Padang dish!