Gulai Ikan Tongkol (Tuna in Spicy Coconut Milk Gravy)

Gulai Ikan Tongkol (Tuna in Spicy Coconut Milk Gravy)

Ingredients (serves 4-6)
1 kg fresh tuna, sliced into 2 cm/ ¾ inch thick slices
500 m//2 cups + 250 ml/1 cup water
3 pieces asam gelugor
3 tsp coarse, sea or kosher salt
2 tbsp fish curry powder
1 tbsp kurma curry powder
3 tbsp cili boh (dried chilli paste) or use sambal ulek
125 ml/ ½ cup cooking oil
250 ml/1 cup thick coconut milk
½ tsp salt
½ tsp sugar or to taste

Thinly sliced
2.5 cm/1 inch knob ginger, peeled
3 shallots, peeled
4 cloves garlic, peeled

This dish has to be prepared the day before! A day before making this dish, boil tuna with 500 ml water, asam gelugor and coarse salt until fish is cooked. Allow to cool and remove, then refrigerate. Retain stock (keep in container in fridge).
The following day:

Take tuna and stock out of fridge, and bring to room temperature.

To make the kuah, combine the two types of curry powder with the cili boh in a bowl and stir thoroughly.

Heat cooking oil in a pan and fry sliced ingredients until golden brown. Add curry and chilli paste and stir fry until well-cooked and fragrant.

Add the tuna and stock. Stir and bring to boil.

Pour in coconut milk and 250 ml water and bring back to boil. Season with salt and sugar, stirring constantly. Reduce heat and allow to simmer for 5 minutes. Serve with plenty of rice as there will be a lot of sauce (a suggestion would be Nasi Dagang, recipe for which follows).

Nasi Dagang Terengganu (Trengganu Dagang Rice) - Nasi Dagang is one of the most typical dishes of the Northeast of Malaysia

Ingredients (serves 4-6)
1 kg/2 lbs Thai fragrant rice, washed and soaked in water for 2 hours
500 gms/1 lb glutinous rice, washed and soaked in water for 6 hours
500 ml/2 cups thick coconut milk
10 shallots, peeled and thinly sliced
5 cm/2 inch knob ginger, peeled and thinly sliced
2 tsp fenugreek seeds (halba)
½ tsp salt

Drain both types of rice and combine until well-mixed. Place in a perforated container like a fine wire mesh basket and place on a steaming tray and steam for 20 minutes over rapidly boiling water.

Meanwhile combine coconut milk, shallots, ginger and fenugreek seeds. Mix well and add salt to taste.

When rice mixture is cooked, dish out into a large bowl. Add coconut mixture to the rice and stir until well-combined. Leave aside for 10 minutes, then return to the steaming tray and steam for another 10 minutes.

Serve with any kind of gulai or kari.

http://www.overseassingaporean.sg/forums/index.php?showtopic=99&st=300