Gulai Tongkol Kemangi: A Flavorful Indonesian Fish Curry
Embark on a culinary journey to Indonesia with Gulai Tongkol Kemangi, a delightful and aromatic fish curry that beautifully marries the rich flavors of yellow curry with the freshness of basil leaves. This dish, featuring ikan tongkol (mackerel) infused with fragrant spices and creamy coconut milk, is perfect for serving alongside steamed rice, making it a cherished favorite in many households. Let’s dive into this easy-to-follow recipe that serves up to six people.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Tongkol | 500 grams |
| Daun Kemangi (Basil leaves) | 4 bunches |
| Sereh (Lemongrass) | 2 stalks (bruised) |
| Lengkuas (Galangal) | A piece the size of a finger (bruised) |
| Daun Salam (Bay leaves) | 2 leaves |
| Jeruk Lemon (Lemon) | 1 fruit |
| Santan (Coconut milk) | 1 package (Kara brand) |
| Garam (Salt) | To taste |
| Air (Water) | As needed |
Spice Paste:
| Spice | Quantity |
|---|---|
| Cabai Rawit Setan (Bird’s Eye Chili) | 30 pieces |
| Cabai Merah (Red Chili) | 10 pieces |
| Bawang Merah (Shallots) | 7 cloves |
| Bawang Putih (Garlic) | 3 cloves |
| Kemiri (Candlenuts) | 2 pieces |
| Ketumbar (Coriander seeds) | 1/2 teaspoon |
| Lada (Black pepper) | 1/2 teaspoon |
| Jahe (Ginger) | A piece the size of a finger |
| Kunyit (Turmeric) | A piece the size of a finger |
Instructions
-
Prepare the Fish: Start by cleaning the ikan tongkol thoroughly and cut it into pieces according to your preference. Rinse well under running water.
-
Marinate the Fish: Squeeze the juice of the jeruk lemon over the cleaned fish, then sprinkle some garam. Let the fish marinate for about 10 minutes to absorb the flavors.
-
Rinse Again: After marinating, rinse the fish once more to remove excess salt and lemon.
-
Wash the Basil: Clean the daun kemangi (basil leaves) and set aside for later use.
-
Cook the Spice Paste: In a pan, heat some oil over medium heat. Sauté the spice paste ingredients (the bird’s eye chilies, red chilies, shallots, garlic, candlenuts, coriander, black pepper, ginger, and turmeric) along with the lengkuas, daun salam, and sereh until fragrant. This should take about 5-7 minutes.
-
Add Water: Pour in enough air to cover the fish, bringing it to a boil. Allow it to simmer for a few minutes until the broth is aromatic.
-
Incorporate the Fish: Gently add the marinated fish to the pot, followed by a pinch of salt. Stir carefully to ensure the fish is coated with the spice mix, then allow it to simmer until the fish is cooked through and the flavors meld together, approximately 10-15 minutes.
-
Add Coconut Milk: Stir in the santan and mix thoroughly, ensuring it doesn’t break. Simmer for another 5 minutes, allowing the coconut milk to blend beautifully with the spices.
-
Finish with Basil: Finally, add the daun kemangi, stirring gently to combine. Taste and adjust the seasoning as needed.
-
Serve: Once the flavors are well combined and the dish is fragrant, remove it from the heat. Serve hot with steamed rice for a satisfying meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 |
| Protein | 20 grams |
| Total Fat | 15 grams |
| Saturated Fat | 10 grams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 2 grams |
| Sugars | 3 grams |
| Sodium | Varies with added salt |
Enjoy the rich, aromatic flavors of Gulai Tongkol Kemangi, a dish that brings warmth and comfort to the dining table, perfect for family gatherings or cozy dinners. This recipe is not just about the food; it’s about the love and care you put into preparing a meal that your loved ones will cherish. So grab your ingredients, follow the steps, and delight in a taste of Indonesia! 😋🍽️
