Take a look at this curry recipe that’s perfect for a midweek meal.
It’s National Curry Week this week and we’ve got just the recipe to help you celebrate with aplomb.
If this inspires you, be sure to take a look at our other recipes in this series and liven up your weeknights.
Courtesy of The Island Kitchen: Recipes From Mauritius And The Indian Ocean by Selina Periampillai is published by Bloomsbury, priced £26.
Maldivian tuna curry
(Serves 2-4)
Ingredients
- Sea salt
- 500g tuna steak, cut into 2 ½cm pieces
- 1 tbsp coconut oil
- 4 garlic cloves, finely chopped
- 2 cardamom pods, seeds only, crushed
- 2 ½cm piece of fresh root ginger, peeled and finely chopped
- 10 curry leaves, finely chopped
- 1 green chilli, finely sliced
- 1 onion, finely sliced
- ½ tsp ground fennel seeds
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp black pepper
- 400ml tin coconut milk
- 1 cinnamon stick
- Coriander, to 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.
Read more in this series…