Singgang Ikan Tongkol (Classic Tuna Fish Curry)
Hidangan tradisional · Malaysian
A classic and fragrant Malaysian fish curry featuring tender chunks of tuna (tongkol) simmered in a rich, aromatic broth infused with lemongrass, turmeric, galangal, and chilies. This dish is known for its vibrant color and complex, slightly sour, and spicy flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Tuna (Tongkol), cut into chunks500g
- Lemongrass, bruised3 stalks
- Galangal, sliced2 cm
- Turmeric, sliced2 cm
- Dried chilies, soaked and blended5-7
- Shallots, blended5
- Garlic, blended3 cloves
- Tamarind paste2 tbsp
- Water500ml
- Saltto taste
- Vegetable oil2 tbsp
- Optional: Asam keping (dried tamarind slices)2 pcs
- Optional: Okra, cut into pieces100g
- Optional: Cilantro, for garnisha handful
Langkah
- 1
In a blender, combine dried chilies, shallots, garlic, galangal, and turmeric. Blend until smooth.
- 2
Heat vegetable oil in a pot over medium heat. Add the blended spice paste and sauté until fragrant and oil separates.
- 3
Add bruised lemongrass stalks and tamarind paste. Stir well.
- 4
Pour in water and bring to a simmer. Add asam keping if using.
- 5
Gently add the tuna chunks and okra (if using) to the simmering broth. Do not stir too vigorously to avoid breaking the fish.
- 6
Simmer for about 10-15 minutes, or until the fish is cooked through and the okra is tender.
- 7
Season with salt to taste. Adjust tamarind or chili if needed.
- 8
Serve hot, garnished with fresh cilantro.
