Ikan Tenggiri Masak Lemak (Classic)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring mackerel cooked in a rich, creamy coconut milk gravy infused with turmeric, chilies, and aromatic spices. This version emphasizes traditional flavors and textures.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel (Ikan Tenggiri)500g, cut into steaks
- Coconut milk400ml
- Water200ml
- Shallots3 large, sliced
- Garlic3 cloves, sliced
- Ginger1 inch, sliced
- Turmeric1 inch, sliced
- Dried chilies5-7, soaked and deseeded
- Fresh chilies2, sliced (optional, for heat)
- Lemongrass1 stalk, bruised
- Tamarind paste1 tbsp, diluted in water
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
- Cilantrofor garnish
Langkah
- 1
Grind or blend shallots, garlic, ginger, turmeric, and soaked dried chilies into a paste.
- 2
Heat oil in a pot or wok over medium heat. Sauté the spice paste until fragrant.
- 3
Add the bruised lemongrass stalk and stir for a minute.
- 4
Pour in the coconut milk and water. Bring to a gentle simmer, stirring occasionally.
- 5
Add the mackerel steaks and tamarind water. Simmer gently for about 10-15 minutes, or until the fish is cooked through. Do not overcook.
- 6
Season with salt and black pepper to taste. Add sliced fresh chilies if using.
- 7
Serve hot, garnished with fresh cilantro.
