Tuna rendang is a favorite dish for many. I love its simple yet delicious cooking method. The addition of coconut milk makes the dish savory.
The addition of spices makes the dish fragrant and more complex. Some people cook rendang with different recipes, but this is mine.
Ingredients:
🔹500 grams tuna.
🔹500 grams thick coconut milk.
🔹3 shallots.
🔹2 cloves of garlic.
🔹2 candlenuts.
🔹1/2 cm turmeric.
🔹4 curly red chilies.
🔹1/2 teaspoon coriander.
🔹1 turmeric leaf.
🔹1 lemongrass stalk.
🔹5 kaffir lime leaves.
How to make:
Sprinkle salt on the sliced fish.
Add the lime and stir to coat with the salt.
Grind the spices.
Add the ground spices to the salted fish and stir well.
Heat 5 tablespoons of oil. Chop one shallot and add it to the hot oil. Fry until the onion turns brown.
Add the lemongrass, turmeric leaves, and kaffir lime leaves.
Add the seasoned fish.
Add the coconut milk.
Add 1/2 teaspoon of salt and cook until the fish is cooked through and the spices have dried.
Once the spices have dried, remove from heat.
Serve.
Finally, the rendang tuna fish is ready to be served. It tastes delicious, spicy and savory just right. I'm happy to be able to make a dish that my family loves.
