(Mackerel in Spicy Sour Coconut Gravy)
- “Masak Lemak Ikan Tenggiri dengan belimbing buluh yang pekat, pedas dan masam segar. Ketahui rahsia kuah kuning yang cantik untuk hidangan keluarga anda. (Thick, spicy, and fresh tangy Masak Lemak Ikan Tenggiri with starfruit. Discover the secret to a beautiful yellow gravy for your family.)”
Tempoh Penyediaan: 15 minit
(Preparation Time: 15 minutes)
Tempoh Memasak: 20-25 minit
(Cooking Time: 20-25 minutes)
Hidangan: 3-4 orang
(Servings: 3-4 people)
Bahan-Bahan Utama: (Main Ingredients)
- 3-4 keping Ikan Tenggiri (Dicuci bersih dengan asam jawa)
(3-4 slices Mackerel (Cleaned with tamarind juice)) - 10-12 biji Belimbing Buluh (Dibelah dua)
(10-12 Starfruit/Belimbing Buluh (Halved)) - 500ml Santan Pekat (Segar)
(500ml Thick Coconut Milk (Fresh)) - 2 batang Serai (Diketik/diketuk)
(2 stalks Lemongrass (Bruised)) - 1 helai Daun Kunyit (Dicarit)
(1 Turmeric Leaf (Torn)) - Garam dan sedikit gula secukup rasa
(Salt and a bit of sugar to taste)
Bahan Kisar: (Blended Ingredients)
- 10-15 biji Cili Padi (Ikut tahap kepedasan) (10-15 Bird’s Eye Chilies (Adjust to preferred heat))
- 2 inci Kunyit Hidup (2 inches Fresh Turmeric)
Cara Penyediaan: (Instructions)
Masak Rempah: Masukkan bahan kisar (cili padi dan kunyit hidup) ke dalam periuk bersama serai dan sedikit air. Masak di atas api kecil sehingga air sedikit kering dan bau mentah kunyit hilang.
(Cook Spices: Place blended ingredients (bird’s eye chilies and fresh turmeric) in a pot with lemongrass and a little water. Cook over low heat until the water reduces and the raw turmeric smell is gone.)
Tambah Santan: Tuangkan santan pekat. Kacau sentiasa secara perlahan supaya santan tidak pecah atau berketul sehingga ia mula mendidih.
(Add Coconut Milk: Pour in the thick coconut milk. Stir constantly and gently to prevent the milk from curdling until it starts to boil.)
Masukkan Ikan & Belimbing: Masukkan kepingan ikan tenggiri dan belimbing buluh. Biarkan ia mereneh seketika sehingga ikan masak sepenuhnya dan belimbing menjadi lembut.
(Add Fish & Starfruit: Add the mackerel slices and starfruit. Let it simmer briefly until the fish is fully cooked and the starfruit softens.)
Aroma & Perasa: Masukkan daun kunyit, garam, dan sedikit gula. Kacau rata dan imbangi rasa lemak pedas dengan kemasaman asli daripada belimbing buluh.
(Aroma & Seasoning: Add the turmeric leaf, salt, and a bit of sugar. Stir well and balance the rich-spicy flavor with the natural sourness of the starfruit.)
Siap: Tutup api dan sedia untuk dihidangkan segera.
(Done: Turn off the heat and ready to be served immediately.)
Tips:
- Belimbing Lembut: Jangan masukkan belimbing terlalu awal; cukup sekadar ia layu dan mengeluarkan air masamnya supaya kuah tidak menjadi terlalu cair.
(Soft Starfruit: Do not add the starfruit too early; just enough for it to wilt and release its sour juice so the gravy doesn’t become too thin.) - Ikan Tidak Hancur: Ikan tenggiri masak dengan pantas, jadi pastikan anda tidak mengacau kuah terlalu kuat selepas ikan dimasukkan.
(Intact Fish: Mackerel cooks quickly, so ensure you do not stir the gravy too vigorously once the fish is added.)