Lemak Kuning Kelantan ( Yellow Gravy Kelantanese Style )
Kelantan has its very own Lemak Kuning ( Creamy Yellowed Gravy ) . The thick creamy dish is cooked with braised tuna fish in boiling coconut milk . Generous use of galangal , asam keping and the additional of fresh grated coconut deliver its interesting taste . This dish is one of the special delicacies serve with the Nasi Dagang ( Dagang Rice ) .
Ingredients
- 1 kg tuna fish - cut to few portions
- 1/2 kg fresh coconut milk
- 1 cup water
- 3 tablespoons fresh grated coconut
- 5 pieces asam keping
- 1 stalk lemon grass - bruised
- 2 cm galangal - bruised
Blend
- 10 shallots
- 1 inch fresh ginger
Method
For Braising - combine the fish cuts with 500 ml of water, 2 t/spoons of vinegar, 3 pieces of asam keping and salt .
- braise the tuna cuts over low heat to boil. Once boiled, remove from heat .
- repeat the process for at least three days until the fish is tender.
In a pot , combine the blended spices , coconut milk , water , bruised lemon grass and galangal with asam keping , fresh grated coconut and salt . Heat over medium to low fire . Continuous stirring to avoid the milk from breaking . Once the milk begin to bubble , add the braised fish. At this moment avoid stirring but carefully shower the fish with the cooked gravy using a ladle. Leave to simmer until the taste develop. Off the heat once the gravy is done or thicken.
 | Grilled fish in yellow creamy gravy Kelantanese style |
