Ikan Tongkol with Spicy Coconut Cream Gravy

Ingredients

• 3 Nos Lemongrass, Lightly Smashed
• 400ml Coconut Milk
• 4 Cups Water
• 120g Pumpkin, Cut Into Cubes
• 3 Nos Tamarind Slices
• 120g Cucumber, Cut Into Cubes
• 10g Palm Sugar
• ½ Tsp Salt

• 2 Tbsp Kimball Chilli Sauce
• 1 Tbsp Kimball Tomato Ketchup
• 2 Tbsp Kimball Oyster Sauce
• ½ Tbsp Turmeric Powder
• 1kg Ikan Tongkol
• Oil For Pan Frying

• 3 Tbsp Kimball Oyster Sauce
• 200g Red Onions
• 30g Garlic
• 20g Ginger
• 10 Nos Bird’s Eye Chilli
• 30g Fresh Turmeric
• 2 Tbsp Water

Method

1. Marinate the fish for 10 minutes with marinade ingredients. Then, pan fry the marinated fish till almost cooked and set aside.
2. Place blended ingredients, lemongrass, coconut milk & water into a pot. Bring to a gentle boil and let it simmer for 5 minutes.
3. Then, lower the heat and add in pumpkin & tamarind slices to simmer for 2-3 minutes.
4. Next, add in the cooked fish and simmer in the gravy for 5-6 minutes. Lastly add in palm sugar and salt. Mix well and dish up to serve.

(*Recommendation: Serve with Kimball Dry Pasta for a more balanced meal)