Gulai Ikan Tongkol with Long Beans and Tofu

Ingredients

• For the Dish:

  • 1/2 kg of tuna fish (including the meat and head)
  • Long beans (kacang panjang), trimmed and cut into 2-inch pieces
  • Firm tofu (tahu), cut into cubes
  • Coconut milk (santan)

• For the Spice Paste:

  • 5-7 bird’s eye chilies (cabe rawit)
  • 2-3 red chilies or ground chili paste (cabe merah/cabe giling)
  • 3 shallots (bawang merah)
  • 3 cloves of garlic (bawang putih)
  • 1-inch piece of ginger (jahe)
  • 1-inch piece of turmeric (kunyit)
  • 1 stalk of lemongrass (batang sereh), bruised
  • 2-3 kaffir lime leaves (daun jeruk)
  • 2-3 bay leaves (daun salam)
  • 1-2 pieces of turmeric leaves (daun kunyit), if available

Instructions

1. Prepare the Fish: Begin by washing the tuna fish thoroughly under cold water, ensuring it is clean and free of any impurities.

2. Make the Spice Paste: In a blender or mortar and pestle, combine the bird’s eye chilies, red chilies, shallots, garlic, ginger, and turmeric. Blend until you achieve a smooth paste.

3. Combine with Coconut Milk: In a large pot, pour in the coconut milk and add the prepared spice paste. Stir well to combine. Add the bruised lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves. Continuously stir the mixture over medium heat until it begins to simmer. This will prevent the coconut milk from curdling.

4. Add the Fish: Once the coconut milk mixture is simmering, gently add the fish. Allow it to cook until the fish is partially cooked through.

5. Incorporate the Vegetables: After the fish is slightly cooked, add the long beans and tofu cubes to the pot. Stir gently to ensure everything is well coated with the rich sauce.

6. Final Cooking: Continue to simmer the gulai for a few more minutes until the fish is fully cooked and the vegetables are tender yet crisp.

7. Serve: Once everything is cooked to perfection, your Gulai Ikan Tongkol with Long Beans and Tofu is ready to be served. Enjoy this delightful dish with steamed rice for a complete meal.

Cooking Tips

• For a spicier version, adjust the quantity of bird’s eye chilies according to your taste.
• This dish can be enjoyed fresh or stored in the refrigerator for a day or two, allowing the flavors to meld even further.

Nutritional Information (Approximate per Serving)

• Calories: 320
• Protein: 25g
• Fat: 22g
• Carbohydrates: 8g

Embrace the rich flavors of this Indonesian classic and make it a staple in your culinary repertoire!