Gulai Ikan Tongkol ( Tuna Curry) for Nasi Dagang
You couldn't possibly eat Nasi Dagang with anything BUT Gulai Ikan Tongkol.
You couldn't possibly eat Nasi Dagang with anything BUT Gulai Ikan Tongkol. Due to it's firm meat, cooking this fish requires stronger flavored roots & spices to enable it to penetrate the meat. The result is a strong but flavourful gravy that coats this fish which is the only acceptable dish to enjoy with Nasi Dagang........
Ingredients
- Ingredients to blend :2 tbsp chili paste8 shallots
- 3 garlic
- fresh turmeric root1 inch
- galangal, sliced & blendedIngredients to fry-dry & grind :3 tsp coriander1 inch
- fennel1/2 tsp cuminOther Ingredients:6 tuna slices, boiled with 1 slice of dried tamarind till cooked1 tsp
- oil for sauteeing1 1/2 cups coconut milk3 tbsp
- lemongrass, bruised1/2 cup tamarind juice2 stalks
- kerisik (pounded fried grated-coconut)2 red chillies, cut into half but do not split1 tbsp
- 2 green chillies, cut into half but do not split
- salt1 tsp
- sugar1 tsp
Instructions
- 1.
Heat oil in a pot. Sautee' the blended ingredients & ground ingredients till it's fragrant.
- 2.
Put in the lemongrass and tamarind.
- 3.
Put in the tuna slices. Let it boil.
- 4.
Pour the coconut milk. Put in the kerisik.
- 5.
Flavour with salt & sugar.
- 6.
Finally, put in the kerisik. Allow the flavours to combine by simmering it gently till the gravy thickens..
- 7.
Serve with Nasi Dagang........