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Spicy Tuna Stew
Cakalang Woku Blanga

Enjoy your favourite fish in this colourful, aromatic and refreshing recipe.

Serves 4


  • 4 tuna fillets

  • 2 tbsp lime juice

  • 1 tsp salt

  • 2 red chillies, broken into pieces.
    (Use fewer chillies for a milder dish)

  • 10g tumeric, roughly chopped

  • 10g  ginger, roughly chopped

  • 10g  galangal, roughly chopped

  • 80g  shallots, roughly choped

  • 2 garlic cloves

  • 2 candlesnuts or 50g almonds

  • 2 lemon grass stalks, crushed

  • 2 spring onion, roughly chopped

  • 1 panda leaf (optional)

  • 2 large tomatoes, roughly chopped

  • 2 lime leaves

  • A handful of basil, roughly chopped

  • Salt to taste

  • 100 ml water

  • 2 tbsp vegetable oil

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  1. Put the chillies, ginger, shallots, garlic, galangal, candlenuts and turmeric into a food processor and process until the mixture becomes a rough paste. A smoother paste can be made using a pestle and mortar.

  2. Heat a frying pan over a medium heat and add 2 tbsp of vegetable oil. Add the paste and cook for 4 minutes, You will notice a very strong spicy aroma.

  3. While the paste is cooking, season the fish with salt and lime juice as a quick marinade for about 3 minutes.

  4. Add the lemon grass, spring onions, tomatoes, pandan leaf and basil to the paste, cook for 5 minutes.

  5. Add the water season with salt and stir well and the fish then simmer for 5-7 minutes. Cover with lid during the cooking process.

  6. Serve with steamed rice

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