Spicy Tuna with Eggplant and Petai Delight

Ingredients:

• 1/2 kg fresh tuna
• 2 medium eggplants
• 2 petai (stink beans), halved
• 4 kaffir lime leaves
• 1 bay leaf
• 1 piece of galangal, smashed
• 1 tsp palm sugar
• Salt to taste
• Black pepper to taste

For the spice paste:

• 10 red curly chilies
• 10 bird’s eye chilies
• 6 shallots
• 3 cloves garlic

Instructions:

1. Prepare the Tuna:

   • Clean the tuna thoroughly. In a pot, bring water to a boil, adding a pinch of salt and a bit of tamarind. Cook the tuna briefly until it is just done. Remove from the pot and let it cool. Once cooled, fry the tuna pieces until golden and crispy. Set aside.

2. Make the Spice Paste:

   • Blend the red curly chilies, bird’s eye chilies, shallots, and garlic into a smooth paste.

3. Cook the Spice Paste:

   • Heat a bit of oil in a pan. Add the spice paste along with the kaffir lime leaves, bay leaf, and smashed galangal. Sauté until fragrant.

4. Add Vegetables:

   • Add the petai and sliced eggplants to the pan. Stir well to coat the vegetables with the spice paste.

5. Combine with Tuna:

   • Gently fold in the fried tuna pieces. Add a splash of water to help the flavors meld together. Stir until everything is well combined and the tuna is heated through.

6. Season:

   • Adjust the seasoning with palm sugar, salt, and black pepper to taste.

7. Serve:

   • Once the flavors have blended and the dish is hot, remove from heat. Serve hot with steamed rice.

Enjoy this vibrant and flavorful dish, where spicy tuna meets the rich flavors of eggplant and petai in a delightful harmony.