Maldivian tuna curry
This tuna curry recipe by Selina Periampillai is a true celebration of Maldivian ingredients and flavours. Tuna and coconut are enhanced with warming spices such as cumin, cardamom and turmeric. Serve with steamed rice for a speedy weeknight dinner. The Island Kitchen by Selina Periampillai (Bloomsbury, £26.00) is out now. Photography by Yuki Sugiura, 2019.
Ingredients
- 500g of tuna steak , cut into 2.5cm pieces
- 1 tbsp of coconut oil
- 3 garlic cloves , finely chopped
- 2 cardamom pods , seeds only
- 1 knob of fresh ginger , 2.5cm in length, peeled and finely chopped
- 10 curry leaves , finely chopped
- 1 green chilli , finely sliced
- 1 onion , finely sliced
- 1/2 tsp ground fennel seeds
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 400ml of coconut milk
- 1 stick of cinnamon
- sea salt
- fresh coriander , to garnish
Equipment
- Food processor
Method
1
Lightly salt the fish and set aside
2
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
3
Add the onion slices and cook until softened, around 5–7 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
4
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 ½ teaspoon salt
5
Bring to a simmer and gently add the fish pieces to the sauce. They will cook fairly quickly. After 5 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
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Maldivian tuna curry
