This is a wonderful hearty curry, full of flavour, fresh and healthy. You start by making a paste that you bring together with the coconut milk. At this point you can leave it as long as you need to, it only takes a few minutes to actually cook the tuna, so you can prepare this in advance and then spend 10 minutes bringing it all together when you are ready to eat.
Ingredients (serves 2)
- 2 tuna steaks cut into large chunks
- 1/4 tsp chili powder
- tbsp coconut oil
- 3 cloves garlic, minced
- 2 cardamom pods (seeds only)
- 3cm piece fresh ginger, grated
- 10 – 15 curry leaves (fresh or dried)
- 1 green bird’s eye chili, finely sliced (seeds in if you like it hot)
- 1 onion, finely sliced
- 1/2 tsp fennel seeds, ground
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp freshly ground black pepper
- 400ml coconut milk
- 1 cinnamon stick
- handful fresh coriander
- salt and pepper
Method
- Lightly salt the tuna chunks, dust with the chili powder and set to one side.
- In a wok or large saucepan fry the oil on a medium heat until shimmering, then add the garlic, cardamom, ginger, curry leaves and the chili, and fry for approximately a minute until fragrant.
- Add the onion and continue to cook for 5-7 minutes, until softened. Then add the rest of the spices (fennel, cumin, turmeric, pepper) and stir it all together before transferring to a blender to make your paste.
- If you’re having rice, I would put that on at this point and have your veg washed, chopped and ready to steam.
- To bring the curry together, return the paste ingredients to the pan and add the coconut milk along with the cinnamon stick and bring to a simmer.
- Add the tuna chunks, they will only take a few minutes to cook, then serve, garnish with the coriander and season to taste.
