* Percent Daily Values are based on a 2000 calorie diet.
Tuna curry
A quick and tasty fish curry
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Maldivian
Servings: 4
Calories: 435kcal
Author: Selina Periampillai
Equipment
Large saucepan
Food processor
Ingredients
500gtuna steakcut into 2.5cm pieces
1tbspcoconut oil
4garlic clovesfinely chopped
2cardamom podsseeds only, crushed
2.5cmpiece of fresh root gingerpeeled and finely chopped
10curry leavesfinely chopped
1green chillifinely sliced
1onionfinely sliced
1/2tspground fennel seeds
1/2tspground cumin
1/2tspground turmeric
1/2tspblack pepper
400mlcoconut milk
1cinnamon stick
sea saltto taste
corianderto garnish
Method
Lightly salt the fish and set aside.
In a large saucepan, warm the coconut oil over a medium heat until simmering. Add in the garlic, cardamom, ginger, curry leaves and chilli. Let this sauté until fragrant – usually around 30 seconds. Add the onion slices and cook until softened, around five to seven minutes. Add the rest of the spices: The fennel, cumin, turmeric and black pepper. After around a minute they will mingle together and become aromatic.
At this point, transfer everything into a food processor and blend to a coarse paste.
Return the paste back to the pan over a medium heat, pour in the coconut milk, holding back one tablespoon for drizzling at the end, and pop in the cinnamon stick and half a teaspoon of salt.
Bring to a simmer and gently add the fish pieces to the sauce. They will cook fairly quickly. After five minutes, the fish should be tender, opaque and cooked throughout and the curry will be ready to serve. Drizzle over the extra coconut milk, scatter with the coriander and serve with a heap of rice.