FISH "TONGKOL" WITH COCONUT MILK

Ingredients and Seasonings :

    1 tail ( 350 g ) tuna , wash , cut into 4
    1 lemon
    1 stalk lemongrass 
    2 pieces of lime leaves , torn
    1 bay leaf
    1 cm galangal 
    500 ml coconut milk
    8 pieces of red chili
    1 teaspoon sugar
    salt to taste
    cooking oil
puree :

    4 red onions
    3 cloves of garlic
    4 pieces of curly red chili
    2 eggs pecans, toasted
    ½ cm ginger
HOW TO MAKE
    Marinate the fish fillets with lime juice for up to 10 minutes , wash and drain . Fry in hot oil until cooked, remove and drain .
    Heat 3 tablespoons oil , saute ground spices and then add the lemon grass , lime leaves , bay leaves and ginger , cook until fragrant .
    Pour the coconut milk and cook over low heat while stirring occasionally until boiling . Enter the fish , put the sugar and salt and continue to cook while stirring occasionally, until the flavors to infuse . Enter cayenne shortly before his appointment . Stew cob ready to be served .