Cakalang Fufu with Spicy Coconut Sauce

Ingredients

• 500g (1.1 lb) smoked skipjack tuna 500g (1.1 lb) smoked skipjack tuna
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons tamarind juice 2 tablespoons tamarind juice
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and sliced red chilies. Sauté until the onion becomes translucent.
2. 2.
   Add the turmeric powder, coriander powder, and cumin powder to the pan. Stir well to coat the onions and spices evenly.
3. 3.
   Pour in the coconut milk and bring it to a gentle simmer.
4. 4.
   Add the smoked skipjack tuna to the pan and cook for about 30 minutes, or until the fish is tender and flakes easily.
5. 5.
   Stir in the tamarind juice and palm sugar. Season with salt to taste.
6. 6.
   Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve hot with steamed rice and your choice of vegetables or sambal.

Treat your ingredients with care...

• Smoked skipjack tuna — If you can't find smoked skipjack tuna, you can substitute it with smoked mackerel or smoked salmon for a similar smoky flavor.

Tips & Tricks

• To enhance the smoky flavor, you can briefly grill the smoked skipjack tuna before adding it to the sauce.
• Adjust the spiciness of the dish by adding more or fewer red chilies according to your preference.
• For a thicker sauce, simmer the coconut milk for a few extra minutes before adding the tuna.

Serving advice

Serve the Cakalang Fufu hot with steamed rice and a side of fresh vegetables or sambal. The dish is best enjoyed when the flavors have melded together.

Presentation advice

Garnish the Cakalang Fufu with a sprinkle of fresh cilantro to add a pop of color. Serve it in a traditional Indonesian bowl or on a banana leaf for an authentic touch.