Gulai Ikan Tongkol (For Nasi Dagang)

Gulai ikan tongkol is the best pairing for nasi dagang because of the unique taste n the texture (cooked the fish a day ahead before make the gulai). Also can use chicken to who don't like ikan tongkol (ikan aye @ local tuna). I prefer Gulai ikan tongkol as the fish flesh already had their own taste not like the other fish curry. try it n u know the different...

Ingredients :

• 1 kg ikan tongkol - cut, wash and cook with 2 tsp salt, 1/2 ring of gula melaka and dried tamarind (asam keping). Best to cook a day ahead.
• 500 ml of thick santan - dilute with 200 ml water
• 1 1/2 inch of galangal
• 1 1/2 inch of fresh tumeric
• 10 dried chili (add more if u like hot)
• 2 tbsp coriander seeds - finely grind
• 3 tbsp kerisik
• 6 shallots
• 2 cloves of garlic
• 1/2 inch of ginger
• 1/3 tsp fenugreek
• 1 ring of gula melaka (use less if u don't like sweet)
• 2 - 3 slice dried tamarind (asam keping)
• salt to taste
• 1o pcs of fresh green chili
• 
  

Method :

• Put galangal, tumeric, dried chili, shallots, garlic, ginger into a blender and blend until smooth.
• Heat santan in a pot over medium heat. Add in blend ingredients, ground coriander, kerisik, fenugreek, gula melaka, tamarind slice, bring to boil (let the gravy cook through 1st). stir to avoid santan curdle.
• Add in cooked ikan tongkol sliceand salt, and continue cooking (simmer) until the gravy slightly thick.
• Add in green chili, cook for another 5 minutes. Season with salt to taste.
• Serve hot with nasi dagang.