Ingredients with Measurements:
- 500g dried mi (Indonesian noodles)
- 500g cakalang (smoked skipjack tuna)
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red chillies, chopped
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 400ml coconut milk
- 1 tbsp tamarind paste
- 2 tbsp palm sugar
- Salt, to taste
- 1 lime, cut into wedges
- Fresh coriander leaves, chopped, for garnish
Special Equipment Needed:
- Large pot for boiling noodles
- Large wok or frying pan for cooking curry
Step-by-Step Instructions:
1. Cook the mi noodles according to package instructions. Drain and set aside.
2. In a large wok or frying pan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and chopped red chillies. Cook until the onion is translucent and the garlic is fragrant.
3. Add the curry powder, turmeric powder, cumin powder, and coriander powder to the wok. Stir well to combine with the onion mixture.
4. Add the smoked skipjack tuna (cakalang) to the wok and stir to coat with the spice mixture.
5. Pour in the coconut milk and stir to combine. Add the tamarind paste and palm sugar, and stir until the sugar has dissolved.
6. Bring the curry to a simmer and let it cook for 10-15 minutes, until the sauce has thickened slightly.
7. Season the curry with salt to taste.
8. To serve, divide the cooked mi noodles among four bowls. Ladle the curry over the noodles. Garnish with fresh coriander leaves and a wedge of lime.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 30g
- Carbohydrates: 50g
- Protein: 22g
Substitutions for ingredients:
- If smoked skipjack tuna (cakalang) is not available, you can use canned tuna or another smoked fish such as mackerel or salmon.
- If tamarind paste is not available, you can use lime juice instead.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans to the curry for extra nutrition and flavor.
- Use different types of noodles such as rice noodles or egg noodles.
Tips and Tricks:
- Be careful not to overcook the mi noodles, as they can become mushy.
- Taste the curry as you go and adjust the seasoning as needed.
- If the curry is too thick, you can add a splash of water or coconut milk to thin it out.
Storage Instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a saucepan over medium heat until heated through.
Presentation Ideas:
- Serve the mi cakalang curry in individual bowls, garnished with fresh coriander leaves and a wedge of lime.
Garnishes:
- Fresh coriander leaves
- Wedges of lime
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested Side Dishes:
- Steamed rice
- Crispy fried tofu
Troubleshooting Advice:
- If the curry is too spicy, you can add a splash of coconut milk to cool it down.
- If the curry is too thin, you can let it simmer for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the mi noodles and the curry thoroughly to avoid any foodborne illnesses.
Food History:
- Mi cakalang curry is a traditional dish from the North Sulawesi region of Indonesia. It is made with smoked skipjack tuna (cakalang) and Indonesian noodles (mi), and is flavored with a blend of spices and coconut milk.
Flavor Profiles:
- Mi cakalang curry is a spicy and savory dish with a rich and creamy coconut milk sauce. The smoked skipjack tuna adds a smoky and salty flavor to the dish.
Serving Suggestions:
- Serve the mi cakalang curry as a main dish for lunch or dinner.
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Region: Indonesian