SAPIT CUKOK TONGKOL (GRILLED TUNA WITH GRAVY)
Recipe since 1950's
INGREDIENTS:
-1 pc whole (medium size or 800 grams) Tuna Fish – washed, cleaned, drained
& cut into 2pcs lengthwise. Leaving the centre bone intact with head
-200ml thick coconut milk
-1 cup of water
-1/4 cup of tamarind juice
-1/2 cup or cube of anchor fish (ikan bilis) stock
-1 tbsp sugar
-1 tsp tumeric (kunyit)-grounded
-2 pcs of sliced kaffir leaves (daun limau purut)
-Salt to taste
*PASTE: Ingredients to be fried without oil (sangar) & pounded or blended together:
-4 red onions
-4 cloves of garlic
-5 cm pc ginger
-2 cm pc galangal (lengkuas)
-2 stalks lemongrass (serai)
-7 candle nuts (buah keras)
-1 tbsp coriander (ketumbar)
-1 tbsp cumin (jintan halus)
-15 or 20 pcs of dried chillies -soak
-Few pieces of kaffir rinds (kulit buah limau purut)
Prepare Dish:
-Rub some salt & a tsp of grounded tumeric to Tuna fish & marinate for 2hours.
-Wrap up marinated Tuna fish with alluminium foil & grilled under barbeque charcoal or gas stove until well done.
-(Optional the body part can be cut into small chunk pieces after grilling)
-Heat 2tbsps of oil in a wok, fry paste until the oil spilts.
-Add thick coconut milk with water & boiled for 10mins
-Add tamarind juice, salt, sugar & anchor fish stock
-Cover pot & let gravy thickens
-Add whole piece or chunks of grilled Tuna fish
-Add kaffir leaves & mix through
-Remove from heat
Serving:
-Serve Hot Sapit Cukok Tongkol with serving banana leaf. Eaten with plain white rice or french loaf and garnish with fresh red chilli, slices of Tomatoes & cucumber.
Wish you the best of good luck for trying DIY cooking………….
