Spicy Padang Tuna Curry with Coconut and Chili (Gulai Ikan Tongkol)
Gulai Ikan Tongkol Padang with Chili (Cabe Rawit)
Indulge in the delightful flavors of Gulai Ikan Tongkol Padang, a rich and spicy dish that showcases the culinary traditions of West Sumatra, Indonesia. This recipe features tender tuna fish simmered in a fragrant coconut milk curry, highlighted by the vibrant heat of cabe rawit (bird’s eye chili). Perfect for family meals, this dish is not only delicious but also filled with nutritional benefits, making it a great addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna fish (ikan tongkol) | 250 grams |
| Medium potatoes | 3 pieces |
| Coconut milk (santan) | 500 ml |
| Salam leaves (daun salam) | 2 leaves |
| Kaffir lime leaves (daun jeruk) | 1 leaf |
| Turmeric leaves (daun kunyit) | 1 leaf |
| Lemongrass (sereh, bruised) | 1 stalk |
| Galangal (lengkuas, bruised) | 1 piece (about 1 inch) |
| Spice Paste (Bumbu Halus) | |
| Bird’s eye chilies (cabe rawit) | 25 pieces |
| Shallots (bawang merah) | 8 cloves |
| Garlic (bawang putih) | 3 cloves |
| Fresh ginger (jahe) | 1 small piece |
| Fresh turmeric (kunyit) | 1 small piece |
| Coriander seeds (ketumbar) | 1 teaspoon |
| Candlenuts (kemiri) | 2 pieces |
| Salt | To taste |
| Flavor enhancer (penyedap rasa) | To taste |
| Fried shallots (bawang goreng) | For garnish |
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 25 g |
| Carbohydrates | 20 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sodium | 500 mg |
Instructions
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Prepare the Spice Paste: In a blender or food processor, combine the cabe rawit, shallots, garlic, ginger, turmeric, coriander seeds, and candlenuts. Blend until a smooth paste forms. You may need to add a splash of water to assist with blending.
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Cook the Spices: In a large pot, add the spice paste along with the daun salam, daun jeruk, daun kunyit, lemongrass, and galangal. Pour in the coconut milk and bring the mixture to a gentle boil over medium heat. Make sure to stir continuously to prevent the coconut milk from separating.
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Add Fish and Potatoes: Once the mixture is boiling, carefully add the pieces of tuna fish and cubed potatoes to the pot. Allow everything to simmer, stirring occasionally, until the potatoes are tender and cooked through.
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Season the Curry: Taste the curry and season it with salt and flavor enhancer to your liking. This step is crucial, as it enhances the overall flavor of the dish.
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Serve and Garnish: Once the fish and potatoes are cooked and infused with the aromatic flavors of the spices, remove the pot from heat. Serve the gulai hot, garnished with a generous sprinkle of fried shallots to add an extra layer of flavor and crunch.
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Enjoy: Pair your Gulai Ikan Tongkol Padang with steamed rice or traditional Indonesian side dishes. Gather around the table and savor the warmth and comfort this dish brings to your family meals. Enjoy your cooking adventure!
This Gulai Ikan Tongkol is not just a dish; it’s an experience that embraces the essence of Indonesian cuisine. Enjoy the process of making this delicious dish, and let its rich flavors transport you to the vibrant streets of Padang. Happy cooking, and selamat mencoba, bunda!
