Tamarind Recipe For Tuna Fish
Not all Minang-style dishes have savory and heavily spiced coconut milk. You have to try the sour spicy menu which is also often called sour padeh. Padeh is the Minang language for spicy. This dish has a fiery red sauce, has a spicy-savory-sour taste, and doesn't use coconut milk! The original version uses kandis acid as a fresh taste, but you can replace it with tamarind and or vegetable starfruit.
Ingredients
- Tuna, cut into pieces - 1 kg
- Lime, take the water - 1 grain
- Kandis acid - 2 pieces
- Starfruit wuluh, halved - 1 handful
- Galangal, bruised - 2 knuckles
- Lemongrass, bruised - 1 stick
- Bay leaf - 2 pieces
- Citrus leaves - 3 pieces
- Turmeric leaves, tear and conclude - 1 sheet
- Water - 600 ml
- Oil, for frying - 2 tbsp
- Ground spices:
- Curly red chili - 100 grams
- Shallots - 8 grains
- Garlic - 4 cloves
- Turmeric - 1 knuckle
- Ginger - 1 knuckle
- Candlenut - 2 grains
- Salt - 1.5 tbsp
- Sugar - 1 tsp
- See Mother's Recipe Version
Plans
- Weed and wash the fish. Squeeze lime juice all over the surface. Let stand for 15 minutes then rinse again until clean. Set aside.
- Saute ground spices until fragrant.
- Add kandis acid, galangal, lemongrass, bay leaf, lime leaf, and turmeric leaf. Stir well.
- Pour in the water and stir well and cook until it boils.
- Enter the tuna and star fruit wuluh. Stir well. Cook over low heat until the fish is cooked and the gravy has reduced. Correction taste. Lift.
- Ready to be served.
- 1. If there is no kandis acid, it can be replaced with tamarind water.
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