Spicy Padang Tuna Curry with Potatoes and Bird’s Eye Chilies

Gulai Ikan Tongkol Padang with Bird’s Eye Chilies

Ingredients:

• 250 grams of tuna (ikan tongkol)
• 3 medium-sized potatoes, cut into pieces
• 500 ml coconut milk
• 2 bay leaves (daun salam)
• 1 kaffir lime leaf (daun jeruk)
• 1 turmeric leaf (daun kunyit)
• 1 stalk lemongrass, bruised (sereh)
• 1 piece galangal, bruised (lengkuas)
• Fried shallots for garnish

For the spice paste:

• 25 bird’s eye chilies (cabe rawit)
• 8 shallots
• 3 cloves garlic
• A thumb-sized piece of ginger
• A thumb-sized piece of turmeric
• 1 teaspoon coriander seeds
• 2 candlenuts (kemiri), to thicken the gulai
• Salt and seasoning to taste

Instructions:

1. Prepare the Spice Paste:

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   • Blend the bird’s eye chilies, shallots, garlic, ginger, turmeric, coriander seeds, and candlenuts into a smooth paste.

2. Cook the Gulai Base:

   • In a large pot, combine the spice paste, bay leaves, kaffir lime leaf, turmeric leaf, lemongrass, galangal, and coconut milk.
   • Cook over medium heat, stirring continuously to prevent the coconut milk from curdling, until the mixture comes to a boil.

3. Add the Main Ingredients:

   • Once the mixture is boiling, add the tuna pieces and potato chunks.
   • Continue to cook, stirring occasionally, until the potatoes are tender and the tuna is cooked through.

4. Season and Finish:

   • Add salt and seasoning to taste.
   • Stir well to ensure the flavors are evenly distributed.

5. Serve:

   • Serve the Gulai Ikan Tongkol hot, garnished with fried shallots to enhance the aroma and flavor.

Enjoy your flavorful and aromatic Gulai Ikan Tongkol Padang! This rich and spicy Indonesian fish curry is perfect for any occasion. Happy cooking!