Gulai Ikan Tongkol Nasi Dagang
[Terengganu-Style Tuna Curry for Nasi Dagang]
INGREDIENT A
(blend finely)
- 150gm shallots
- 30gm garlic
- 20gm galangal
- 20gm ginger
- 5gm fresh turmeric
INGREDIENT B
- 35gm Rempah Gulai Cap Bunga Rose
- 180gm chili paste
- 30gm palm sugar
- 2 pcs tamarind slice
INGREDIENT C
- 1 pc cardamom
- 3 pcs cloves
INGREDIENT D
- 2kg ikan tongkol /tuna (boiled in advance with very little water, salt, palm sugar, and tamarind slice until almost dry)
- 250ml cooking oil
- 400ml coconut milk
- 350ml water
- 15 pcs bird's eye chilis
- 10 pcs bilimbi (blanched)
- Salt and sugar to taste
COOKING INSTRUCTIONS
- Add INGREDIENT A to INGREDIENT B and mix well.
- Sautee INGREDIENT C until golden then add the A and B spice mixture. Stir until it is glistening.
- Add water, coconut milk, salt and sugar to taste and stir until it boils and thickens a bit.
- Add the boiled fish, bird's eye chilies, and blanched bilimbi.
- Cook until the oil splits.
- Ready to serve.