SPICEH TUNA

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Keumamah (Acehnese Spiced Tuna)

Serves: 4 people

Ingredients

1. 3 portions of boiled tuna (shredded)
2. 4 stalks of green chili (sliced)
3. Curry leaves, to taste
4. 2 tbsp vegetable oil
5. Salt, to taste
6. Powdered broth, to taste

Ground Spices

7. 5 cloves shallots
8. 1 clove garlic
9. 3 stalks red chili
10. 3 pieces bird’s eye chili
11. ½ thumb-sized piece of ginger
12. ½ thumb-sized piece of turmeric
13. ¼ tsp coriander seeds
14. 10 pieces asam sunti (can be substituted with ½ tomato)

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Instructions

Heat the oil, then sauté the curry leaves and ground spices until fragrant. Add a bit of water to help cook the spices thoroughly.

Once the water has reduced by half, add the shredded boiled tuna and green chilies. Stir well. Add salt and powdered broth, mix until evenly combined. Cook until the spices are well absorbed into the fish.

Serve hot with steamed rice 😊🤗

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 Keumamah (Acehnese-style spiced tuna) recipe:

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Keumamah (Acehnese Spiced Tuna)

Serves: 4 people

Ingredients

1. 3 portions of boiled tuna (shredded)
2. 4 stalks of green chili (sliced)
3. Curry leaves, to taste
4. 2 tbsp vegetable oil
5. Salt, to taste
6. Powdered broth, to taste

Ground Spices

7. 5 cloves shallots
8. 1 clove garlic
9. 3 stalks red chili
10. 3 pieces bird’s eye chili
11. ½ thumb-sized piece of ginger
12. ½ thumb-sized piece of turmeric
13. ¼ tsp coriander seeds
14. 10 pieces asam sunti (can be substituted with ½ tomato)

---

Instructions

Heat the oil, then sauté the curry leaves and ground spices until fragrant. Add a bit of water to help cook the spices thoroughly.

Once the water has reduced by half, add the shredded boiled tuna and green chilies. Stir well. Add salt and powdered broth, mix until evenly combined. Cook until the spices are well absorbed into the fish.

Serve hot with steamed rice 😊🤗