Tangy Indonesian Mackerel Stew with Spicy Tamarind Sauce

Pallumara Ikan Cakalang: A Flavorful Indonesian Mackerel Stew

Ingredients:

• 1 whole mackerel (ikan cakalang), cut into pieces
• 1 handful tamarind (asam jawa)
• 1000 ml water
• 7 dried red chilies (cabe keriting)
• 15 small red chilies (cabe rawit)
• 2 cloves garlic
• 5 shallots
• 1 candlenut (kemiri)
• 1/2 teaspoon black pepper
• 1/2 tablespoon turmeric powder (kunir bubuk)
• 5 tablespoons cooking oil
• 1 teaspoon chicken bouillon powder (Masako)
• Salt to taste

Instructions:

1. Prepare the Tamarind Water:

   • In a bowl, mix 250 ml of water with the tamarind. Squeeze the mixture to extract the tamarind juice, similar to extracting coconut milk. Repeat this process three more times with the remaining 750 ml of water, making a total of four extractions.

2. Cook the Fish:

   • Heat a pan and add the mackerel pieces. Pour in the tamarind water that you prepared earlier, and bring to a simmer.

3. Prepare the Spice Paste:

   • In a blender or food processor, combine the dried red chilies, small red chilies, garlic, shallots, candlenut, and black pepper. Blend into a smooth paste. Add 1 teaspoon of chicken bouillon powder and salt to taste, blending until well combined.

4. Add the Spice Paste:

   • Once the mackerel is simmering, add the spice paste to the pan. Stir well to incorporate the spices.

5. Season and Cook:

   • Add turmeric powder and cooking oil to the pan. Stir and cook the mixture for 10-12 minutes, allowing the flavors to meld together and the fish to cook thoroughly.

6. Serve:

   • Taste and adjust seasoning if necessary. Serve the Pallumara Ikan Cakalang hot, accompanied by steamed rice.

Enjoy this rich and aromatic Indonesian mackerel stew, perfect for a comforting meal!