Keumamah
Keumamah is Aceh dried tuna cooked back to tenderness with shallot, chile, curry leaves, and lime. This dry tumis version keeps the fish flaky and concentrated, ideal as a punchy side for hot rice.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Soak dried tuna briefly if needed, then shred it into rough flakes and squeeze dry.
Fry shallots, garlic, chiles, lemongrass, curry leaves, and turmeric until aromatic.
Add the tuna flakes and stir-fry until they absorb the spice oil.
Moisten with a spoonful of water only if needed, keeping the mixture mostly dry.
Finish with lime juice and serve as a savory rice accompaniment.
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