IKAN KUAH KUNING (FISH YELLOW SAUCE)

Ingredients:

• 500 grams of tuna or mackerel
• 1 1/2 teaspoons of salt
• 1 teaspoons of tamarind, dissolved in 50 ml of water, filtered
• 1 sheet of bay leaves
• 4 sheets of kaffir lime leaves
• 1 stalk of lemongrass, white part, crushed
• 2 cm of galangal
• 600 ml coconut milk (1/2 coconut)
• 1/2 teaspoons of sugar
• 1 small bunch of basil, take the leaves
• Oil

Ground spices:

• 6 pieces of red onion
• 5 cloves of garlic
• 4 pieces of curly red pepper
• 2 teaspoons of coriander, roasted
• 1/2 teaspoons of pepper
• 3 cm of turmeric
• 1 teaspoons of salt

How to make Fish Yellow Sauce:

1. Clean the tuna or mackerel, cut into pieces and coat the fish with salt and acid solution. Let stand 10 minutes, drain. Fry fish until cooked and browned. Lift and set aside.
2. Heat a little oil of residual fry fish. Saute ground spices, bay leaves, kaffir lime leaves, lemongrass, and galangal until smell and cooked. Pour coconut milk and sugar, boiled while stirring.
3. Put the fried fish, reduce the heat. Boiled again, lift.
4. Put the basil leaves and stir.