Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Grind 8 pieces of shallots, 4 cloves of garlic, 3 large red chilies, 2 cm of fresh turmeric, 2 cm of fresh ginger, 2 cm of fresh galangal, and 3 pieces of candlenuts into a smooth paste using a mortar and pestle or food processor.

2. 2

   Heat 2 tablespoons of vegetable oil in a clay pot over medium heat, then add the ground spice paste and sauté for 5 minutes until fragrant, stirring constantly.

3. 3

   Bruise 1 stalk of lemongrass and add it to the clay pot along with 3 kaffir lime leaves, then pour in 500 ml of thin coconut milk and bring to a gentle simmer.

4. 4

   Carefully add 600 grams of skipjack tuna fillets to the simmering liquid, ensuring they are partially submerged, and stir in 1 tablespoon of tamarind paste, 1 teaspoon of salt, and 1 teaspoon of palm sugar.

5. 5

   Cover the clay pot and allow the gulai to simmer gently for 15 minutes, or until the tuna is cooked through and the sauce has slightly thickened, stirring occasionally to prevent sticking.

6. 6

   Stir in 250 ml of thick coconut milk into the gulai, reducing the heat to low, and continue to cook for another 5 minutes, making sure not to boil vigorously after adding the thick coconut milk to prevent it from curdling.

7. 7

   Taste and adjust seasoning if necessary, then remove the lemongrass and kaffir lime leaves before serving your Gulai Ikan Tongkol Santan Tanah Liat hot with steamed rice.