Tuna Curry (Mauritian inspired)

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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Lightly salt the fish and set aside

Step 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

Step 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

Step 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

Step 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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