Keumamah
This keumamah variation simmers Acehnese dried tuna in a lightly sauced spice base with coconut milk, green chile, and herbs. It is still savory and intense, but softer and spoonable over rice.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Rinse or soak the dried tuna until pleasantly salty, then break it into bite-size pieces.
Pound shallots, garlic, chiles, coriander, and turmeric into a paste.
Fry the paste with lemongrass and curry leaves until the oil smells fragrant.
Add coconut milk and tuna, then simmer gently until the sauce clings to the fish.
Brighten with lime juice and serve with steamed rice.
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