Gulai Asam Pedas Ikan Tuna dengan Terong Ungu dan Mangga Muda

Instructions

1. 1

   Prepare the spice paste: pound or blend shallots, garlic, red chilies, bird's eye chilies (if using), candlenuts, galangal, turmeric, and ginger into a fine paste.

   ~15 min
2. 2

   Prepare the young mango by peeling and julienning it. Cut the purple eggplant into bite-sized chunks and soak them in salted water to prevent browning.

   ~10 min
3. 3

   Cut the tuna loin into generous 2-inch cubes. Season lightly with salt.

   ~5 min
4. 4

   Bruise the lemongrass stalks. Tear the turmeric leaf if using.

   ~2 min
5. 5

   Heat vegetable oil in a large pot over medium heat. Add the spice paste and sauté until fragrant and the oil separates, about 8-10 minutes.

   ~10 min
6. 6

   Add the bruised lemongrass, kaffir lime leaves, turmeric leaf (if using), and assam keping to the pot. Stir for 1 minute until aromatic.

   ~1 min
7. 7

   Pour in the thin coconut milk. Bring to a simmer, then add the drained eggplant. Cook for about 10-15 minutes until the eggplant is tender but not mushy.

   ~15 min
8. 8

   Add the thick coconut milk and tamarind paste. Stir gently to combine and prevent the coconut milk from splitting. Bring to a gentle simmer.

   ~5 min
9. 9

   Carefully add the tuna cubes to the simmering curry. Do not stir vigorously, as this can break up the fish. Poach gently for 5-7 minutes, or until the tuna is cooked through.

   ~7 min
10. 10

    Add the julienned young mango. Cook for another 2-3 minutes until slightly softened but still retaining its tartness.

    ~3 min
11. 11

    Season with salt and sugar to taste. Adjust the sourness with more tamarind paste if needed.

    ~2 min
12. 12

    Serve hot, garnished with fresh cilantro or red chili slices if desired.