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
- chili paste2 tbsp
- shallots8
- garlic3
- fresh turmeric root1 inch
- galangal, sliced & blended1 inch
- coriander3 tsp
- fennel1 tsp
- cumin0.5 tsp
- tuna slices, boiled with 1 slice of dried tamarind till cooked6
- oil for sauteeing3 tbsp
- coconut milk1.5 cups
- lemongrass, bruised2 stalks
- tamarind juice0.5 cup
- kerisik (pounded fried grated-coconut)1 tbsp
- red chillies, cut into half but do not split2
- green chillies, cut into half but do not split2
- 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........