500 g mackerel
400 ml thick coconut milk
20 g tamarind, dissolved with 30 ml water
Ground spices :
9 pcs shallots
5 pcs garlic
10 g galangal
10 g ginger
20 g turmeric
1 tsp coriander
30 ml cooking oil
5 g salt
15 g chicken stock powder
10 g sugar
1 turmeric leaf, tied into a knot
1 lemongrass, crushed
2 bay leaves
4 kaffir lime leaves
10 red cayenne pepper
7 g leek, sliced oblique
20 g basil leaves
Cut the mackerel into 2 cm thick pieces. Wash it clean and set aside.
Puree the ground spices ingredients into a paste.
Saute the paste in cooking oil with turmeric leaf, bay leaves, lemongrass and kaffir lime leaves over medium heat for about 15 minutes.
Next, add water and the seasoning. Stir to mix well and bring to a boil.
Once boiling, add the coconut milk and bring it to a boil again.
Add the mackerel and stir gently.
Cook the gulai masin until the sauce thickens, or for about 25 minutes.
After the gulai masin is cooked, add the cayenne pepper, leek, and basil leaves, then cook again until wilted. Remove and set aside.
Prepare a serving plate or bowl, pour the Gulai Masin onto the plate or bowl.
Garnish with fried onions and serve hot with steamed rice.