Gulai Ikan Tongkol (Classic Tuna Curry)
Hidangan tradisional · Indonesian
A rich and aromatic Indonesian curry featuring firm tuna chunks simmered in a fragrant coconut milk broth infused with a complex blend of spices. This classic version emphasizes authentic flavors and textures.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Tuna chunks (Tongkol)500g
- Coconut milk (thick)400ml
- Coconut milk (thin)200ml
- Shallots8
- Garlic cloves4
- Ginger2cm
- Turmeric1cm
- Galangal1cm
- Lemongrass1 stalk
- Kaffir lime leaves3
- Chilies (red)2-3
- Candlenuts3
- Coriander seeds1 tsp
- Cumin seeds1/2 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
- Water100ml
Langkah
- 1
Grind shallots, garlic, ginger, turmeric, galangal, chilies, candlenuts, coriander seeds, and cumin seeds into a fine paste.
- 2
Bruise the lemongrass stalk.
- 3
Heat vegetable oil in a pot over medium heat. Sauté the spice paste until fragrant.
- 4
Add the bruised lemongrass and kaffir lime leaves. Stir for another minute.
- 5
Add the tuna chunks and stir to coat with the spice mixture.
- 6
Pour in the thin coconut milk and water. Bring to a simmer.
- 7
Simmer for about 10-15 minutes, allowing the tuna to cook through and flavors to meld.
- 8
Pour in the thick coconut milk. Stir gently and continue to simmer for another 5-10 minutes until the curry thickens slightly. Do not boil vigorously.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot.
