When we talk about gulai (indonesian curry), it’s often associated with lamb, beef, or chicken. however, making gulai out of seafood especially fish with solid flesh like mackerel tuna is a good idea as well. let’s cook gulai ikan tongkol (red mackerel tuna curry) for today’s menu!
1 mackerel tuna, filleted, cut into big cubes
200 grams potato,cut into big cubes
2 red tomatoes, cut into cubes
2 salam (indonesian bay)leaves
1 cm galangal,crushed
3 lime leaves, midribs removed
1 lemongrass (white parts only),crushed
½ tablespoon salt
1 teaspoon sugar
½ teaspoon tamarinddissolved in 1 tablespoon water
600 ml coconut milkfrom ½ coconut
2 scallions, sliced diagonally
2 tablespoons cooking oilfor sautéing
cooking oil for frying
marinade mixture:
1 teaspoon lime juice
½ teaspoon salt
½ teaspoon white pepper powder
ground spices blend:
½ teaspoon coriander seeds
2 cm turmeric,toasted
2 curly red chili peppers
3 cloves garlic
6 cloves shallot
¼ teaspoon white pepper powder
¼ teaspoon cumin
1. Marinate mackerel tuna with marinade mixture. Let it set for 10 minutes. Fry it until well done. Set it aside.
2. Heat cooking oil. Sauté ground spices blend, salam leaves, galangal, lime leaves, and lemongrass until fragrant. Add in tomato. Stir until it is softened.
3. Add in potato. Stir it well. Add in fried mackerel tuna. Stir it well.
4. Add in coconut milk, salt, sugar, and tamarind juice. Cook it until the liquid is reduced and absorbed into the solid ingredients. Add in scallion, stir well. Remove it from heat.
5. Gulai Ikan Tongkol (Red Mackerel Tuna Curry) is ready to serve.
