Asian > Indonesian

Cakalang Fufu with Coconut Curry Sauce Recipe

Ingredients with Measurements:
- 1 lb. smoked skipjack tuna (cakalang fufu)
- 1 can (14 oz.) coconut milk
- 1 tbsp. curry powder
- 1 tbsp. grated ginger
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tbsp. vegetable oil
- Salt and pepper to taste
- Cooked rice for serving

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:

1. In a large skillet or wok, heat the vegetable oil over medium-high heat.

2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion is translucent.

3. Add the sliced red and green bell peppers. Cook for another 2-3 minutes until the peppers are slightly softened.

4. Add the curry powder and stir well to combine.

5. Pour in the can of coconut milk and stir to combine with the vegetables.

6. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce has thickened slightly.

7. While the sauce is cooking, prepare the cakalang fufu. Remove any bones or skin from the smoked skipjack tuna and shred the meat into small pieces.

8. Add the shredded cakalang fufu to the skillet with the coconut curry sauce. Stir well to combine.

9. Season with salt and pepper to taste.

10. Let the mixture cook for another 5-7 minutes until the cakalang fufu is heated through and the flavors have melded together.

11. Serve the cakalang fufu with the coconut curry sauce over cooked rice.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 360
Fat per serving: 25g
Carbohydrates per serving: 10g
Protein per serving: 25g

Substitutions for ingredients:
- Instead of cakalang fufu, you can use any other smoked fish such as mackerel or salmon.
- If you don't have curry powder, you can use a combination of ground cumin, coriander, and turmeric.
- You can use any color of bell pepper that you prefer.

Variations:
- Add some sliced mushrooms to the skillet with the bell peppers for extra flavor and texture.
- Use coconut cream instead of coconut milk for a richer and creamier sauce.
- Add some chopped fresh cilantro or parsley to the skillet just before serving for a pop of fresh flavor.

Tips and tricks:
- Be careful not to overcook the cakalang fufu or it will become tough and dry.
- If the sauce is too thick, you can add a splash of water or chicken broth to thin it out.
- You can make this recipe ahead of time and reheat it in the microwave or on the stovetop.

Storage instructions:
Store any leftover cakalang fufu with coconut curry sauce in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the cakalang fufu with coconut curry sauce in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the cakalang fufu with coconut curry sauce over a bed of cooked rice and garnish with some sliced green onions or chopped fresh herbs.

Garnishes:
Sliced green onions, chopped fresh cilantro or parsley

Pairings:
- Serve with a side of steamed vegetables such as broccoli or green beans.
- Pair with a crisp green salad dressed with a tangy vinaigrette.

Suggested side dishes:
Steamed vegetables, green salad

Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens up.
- If the cakalang fufu is too dry, you can add a splash of chicken broth or coconut milk to moisten it up.

Food safety advice:
Make sure to cook the cakalang fufu and the coconut curry sauce to an internal temperature of 165°F to ensure that it is safe to eat.

Food history:
Cakalang fufu is a traditional Indonesian dish made with smoked skipjack tuna. It is often served with a spicy sambal sauce and rice.

Flavor profiles:
Savory, smoky, spicy, creamy

Serving suggestions:
Serve the cakalang fufu with coconut curry sauce over a bed of cooked rice for a filling and satisfying meal.

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Region: Indonesian

Taste: Spicy, Tangy, Sweet, Savory, Aromatic