You couldn't possibly eat Nasi Dagang with anything BUT Gulai Ikan Tongkol. Due to it's firm meat, cooking this fish requires stronger flavored roots & spices to enable it to penetrate the meat. The result is a strong but flavourful gravy that coats this fish which is the only acceptable dish to enjoy with Nasi Dagang........
Ingredients to blend :
- 2 tbsp chili paste
- 8 shallots
- 3 garlic
- 1 inch fresh turmeric root
- 1 inch galangal, sliced & blended
Ingredients to fry-dry & grind :
- 3 tsp coriander
- 1 tsp fennel
- 1/2 tsp cumin
- 6 tuna slices, boiled with 1 slice of dried tamarind till cooked
- 3 tbsp oil for sauteeing
- 1 1/2 cups coconut milk
- 2 stalks lemongrass, bruised
- 1/2 cup tamarind juice
- 1 tbsp kerisik (pounded fried grated-coconut)
- 2 red chillies, cut into half but do not split
- 2 green chillies, cut into half but do not split
- 1 tsp salt
- 1 tsp sugar
1. Heat oil in a pot. Sautee' the blended ingredients & ground ingredients till it's fragrant.
2. Put in the lemongrass and tamarind.
3. Put in the tuna slices. Let it boil.
4. Pour the coconut milk. Put in the kerisik.
5. Flavour with salt & sugar.
6. Finally, put in the kerisik. Allow the flavours to combine by simmering it gently till the gravy thickens..
7. Serve with Nasi Dagang........