Ikan Woku – Indonesian fishcurry

Grind the chilies, shallot, garlic, and ginger with a good pinch of salt in a mortar until you have a smooth paste.

Heat a splash of oil in a wok or frying pan over medium heat and add 1-2 tablespoons of chili paste to taste. Heat for 1 minute, stirring well. Add the tomatoes, lemongrass, and onion, and sauté for 2-3 minutes. Stir in the tuna and season with salt. Add the spring onions, kaffir lime leaves, and basil leaves. Set aside a few leaves for garnish. Serve with white rice.