Gulai Darat Ikan Tongkol ( Tuna Fish in Spiced Coconut Gravy )
The other version of Tuna fish dish,served with Nasi Dagang . Its thick brownish gravy contained same ingredients as the Kelantan's version of ' Gulai Darat Ayam ' ( Chicken in spiced Coconut Gravy ) . The fish dish is more favorable compared to chicken as accompaniment to the rice , in Terengganu .
What you need :
- 1 kg of tuna fish - clean and wash and braise with asam gelugor , 1 tablespoon of vinegar , bruised lemon grass , bruised galangal , salt and enough water . Repeatedly boiled for three days to allow the flavors to be absorbed . The leftover stock is sieved and used as part of the dish ingredients .
- Blend :
- 10 shallot
- 5 cloves of garlic
- 1 inch of fresh ginger
- 1 inch of fresh turmeric
- 2 stalks of lemon grass
- 1 cm of fresh galangal
- 10 strips of dried chilies - wash and boil to soften
- 1 tablespoon of coriander seed
- 1/2 tablespoon cumin seed
- Wash and toast and finely ground
- 3 pieces of asam gelugor ( optional )
- 3 tablespoons of toasted freshly grated coconut ( kerisik )
- 150 gm of fresh thick coconut milk
- 100 gm of fresh thin coconut milk
- A cucumber - halves and cut into an inch in width
- 5 fresh green chilies
- salt and palm sugar to taste
Method
Heat oil in a pot . Sautéed the blended ingredients until fragrant . Add in the ground spices . Stir . Wait until the sautéed ingredients sizzle. Once sizzled , add in the fish stock or water . Stir and leave it to boil . When the mixture boiled , add the thin coconut milk with the asam gelugor . Stir again and leave it to simmer . Wait until the milk starts to boil . Once boiled , add the fish . Stir in the ' kerisik ' with the thick coconut milk . Add in salt , palm sugar , the sliced cucumber and the green chilies . Leave the gravy to simmer over low heat . This will allow the coconut milk to completely cook . Off the heat when the gravy is done . The gravy is slightly thicken and color turned to red or slightly brownish .
