GULAI IKAN TONGKOL

Gulai Ikan Tongkol (serves 4)

From Toh Puan Rosita binti Abdullah’s “Kulit Manis – A Taste of Terengganu’s Heritage” as publishedhere

• 250ml oil

Blended Ingredients

• 50g garlic, peeled (bawang putih)
• 20g ginger (halia)
• 30g galangal (lengkwas)
• 300g shallots, peeled (bawang merah)
• 250g dried chilli paste (chilli boh)

Ground spices

• 4 tablespoons coriander seeds (ketumbar)
• 2 tablespoons fennel seeds (jintan putih)
• 1/2 teaspoon fenugreek (halba)
• 1 teaspoon black pepper (lada hitam)
• 250ml fish stock, strained
• 3cm dried toasted shrimp paste (belacan)
• palm sugar (gula melaka)
• Salt to taste

• Coconut milk from 2 large grated coconuts squeezed with 1.5 litres of water
• Tuna (ikan tongkol) chunks, reserved from making fish stock
• 5 red chillies
• A handful of buah belimbing (belimbing buluh)

Method

Heat oil in a wok over medium heat. Sauté blended ingredients until fragrant. Add ground spices and mix well. Add fish stock, belacan, gula melaka and salt to taste. Leave to simmer. Add coconut milk and bring to boil. Leave to simmer for 15 minutes.

Adjust consistency with hot water if a more diluted gravy is preferred. Add fish and cook until heated through. Add whole chillies and belimbing buluh. 

Remove from heat when chillies and belimbing buluh are cooked.