Maldivian tuna curry

This is a Fresh Tuna recipe, expensive...But delicious,,, Don't mess it up by over cooking the fish! (I was asked today about the difference between Fresh Tuna and tinned Tuna) The flavour is so very different to tinned tuna, which I do like with mayo in a baguette, or pasta, but fresh tuna has to be treated with care. Like any fresh fish, cook for only a few minutes, 4 or 5 minutes, job done.

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
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

- 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 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

- 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

- Bring to a simmer and gently add the fish pieces to the sauce. They will cook fairly quickly. After 4 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.

https://www.greatbritishchefs.com/recipes/maldivian-tuna-curry-recipe