Spicy Tuna Head Curry with Long Beans and Tofu Recipe

Spicy Tuna Head Curry with Long Beans and Tofu (Gulai Kepala Ikan Tongkol + Kacang Panjang & Tahu)

Ingredients

Spice Paste:

Aromatic Ingredients:

Instructions

1. Prepare the Tuna:

   • Begin by thoroughly cleaning the tuna (head and meat). Remove any impurities or scales, and ensure it’s well-rinsed under cold water.

2. Blend the Spice Paste:

   • In a food processor or mortar and pestle, blend the bird’s eye chili, red chilies (or chili paste), shallots, garlic, ginger, and turmeric until you achieve a smooth paste.

3. Cook the Aromatics:

   • In a large pot, combine the blended spice paste with the coconut milk. Add the bruised lemongrass, kaffir lime leaves, bay leaves, and turmeric leaf.
   • Stir continuously while bringing the mixture to a boil over medium heat. It’s crucial to keep stirring to prevent the coconut milk from curdling.

4. Simmer the Tuna:

   • Once the coconut milk mixture reaches a gentle boil, carefully add the tuna (head and meat). Allow it to simmer until the fish is partially cooked.

5. Add the Vegetables and Tofu:

   • Once the tuna begins to cook, add the long beans and tofu. Continue simmering the curry until the vegetables are tender, and the fish is fully cooked.

6. Final Adjustments:

   • Taste the curry and adjust the seasoning if necessary. If you like it spicier, you can add more chili at this stage.

7. Serve:

   • Serve your rich and aromatic tuna head curry with steamed rice, and enjoy the vibrant flavors of this classic Indonesian dish.

Notes:

• Adjust the spice level: The bird’s eye chili can be adjusted according to your heat preference. You can reduce or increase the quantity to get the desired spiciness.
• Tofu choice: Firm tofu works best in this dish as it holds its shape well when simmered in the curry.
• Coconut milk: Full-fat coconut milk will give the dish a richer taste, but you can opt for a lighter version if you prefer a less creamy curry.