Gulai Ikan Tongkol (Tuna Curry)
You couldn't possibly eat Nasi Dagang with anything but Gulai Ikan Tongkol. Due to its firm meat, cooking this fish requires stronger flavoured 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.
- 2 tbsp chilli paste
- 8 shallots
- 3 garlic
- 1-inch fresh turmeric root
- 1-inch galangal, sliced & blended
Fry-dry & Grind Ingredients
- 3 tsp coriander
- 1 tsp fennel
- 1/2 tsp cumin
- 6 tuna slices, boiled with 1 slice of dried tamarind till cooked
- 3 tbsp oil for sauteeing
- 1 1/2 cups coconut milk
- 2 stalks lemongrass, bruised
- 1/2 cup tamarind juice
- 1 tbsp kerisik (pounded fried grated coconut)
- 2 red chillies, cut in half but do not split
- 2 green chillies, cut in half but do not split
- 1 tsp salt
- 1 tsp sugar
- Heat oil in a pot. Sautee' the blended ingredients & ground ingredients until it's fragrant.
- Put in the lemongrass and tamarind.
- Put in the tuna slices. Let it boil.
- Pour the coconut milk. Put in the kerisik.
- Flavour with salt & sugar.
- Finally, put in the kerisik. Allow the flavours to combine by simmering it gently till the gravy thickens.
- Serve with Nasi Dagang.