Food, Dining & Family

Terengganu Gulai Ikan Tongkol ( Yellowed Gravy Tuna Fish )

A simple yellow colored ' gulai ' is eaten with Nasi Dagang . The Tuna is a perfect combination for the rice . As preparation , the fish is previously braised with Asam Keping to instill its flavor as well as to hinder the smell . The braising is repeated for at least three days .

The ingredients

1 kg of Tuna fish - clean and wash . Cut into few smaller pieces . Braise with asam gelugor, bruised lemon grass , bruised 1 cm of galangal with enough salt and water . For best tatse , repeatedly boil the fish for at least three days to ensure the flavors are absorbed into the fish meat . Once the fish is ready , separate it from the stock . Seived the leftover stock to discard the unwanted ingredients for fresh fish stock .

Blend

10 shallot
5 cloves of garlic
1 inch of ginger
2 stalks of lemon grass
1/2 kg of fresh grated coconut

Other ingredients

2-3 pieces of Asam gelugor
1/2 kg of fresh coconut milk
a cm of galangal - bruised
salt to taste

How to do

Heat the blended spices in a pot until reduced and fragrant . Add in the fish stock or water. Stir and leave it to boil . Once the liquid boiled , add in the coconut milk , the asam gelugor and the bruised galangal . Stir gradually .Leave it to simmer over a low heat . Once the gravy begin to boil , add the fish . Continue stirring to allow the fish to mix with the gravy . Add in enough salt . Leave it to simmer for another 5 more minutes before you turn off the heat . You can add in the fresh yellow chili as garnish .