Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, tuna curry. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Once the sauce is heated, add the tuna, and bring back to simmering. If the tuna is packed in oil, drain the oil (which you may have used in step one). If it's packed in water, you can just dump the whole can into the sauce, water and all.
Tuna curry is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Tuna curry is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook tuna curry using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Tuna curry:
- Take 2 tbsp generic curry powder blend
- Take 2 salam leaves (see Note)
- Make ready 2 kg diced fresh tuna
- Get 500 ml (2 cups) coconut cream
- Take to taste salt and pepper,
- Take steamed rice, to serve
- Take 6 red bird's-eye chillies
- Prepare 2 pieces fresh turmeric, peeled
- Make ready 8 golden eschalots
- Prepare 375 ml (1 1/2 cups) palm oil
- Make ready 10 candlenuts
- Prepare 6 garlic cloves
- Get 3 cm knob galangal, peeled
- Get 1 stalk lemongrass, smashed and left whole
Didn't have bell peppers but I had an abundance of carrots; threw those in. Great idea with rice; had mine w/ garlic fried rice and tossed in some corn. Only you want to find is spices and red chili powder that makes the tuna fish curry hot and fiery together with coconut cream to make the curry tastes creamy and milky. This tuna curry recipe by Selina Periampillai is a true celebration of Maldivian ingredients and flavours.
Steps to make Tuna curry:
- For the paste, place all the ingredients except 125 ml (½ cup) of the palm oil and the lemongrass into a spice grinder or food processor and blend to a smooth paste.
- Heat the remaining palm oil in a wok over high heat. Add the paste and lemongrass and cook for about 5 minutes or until fragrant. Stir in the curry powder and salam leaves, then add the tuna and gently stir, making sure the tuna doesn’t break up.
- Add the coconut cream, season to taste and bring to the boil. Simmer over low heat for 5 minutes, then remove from the heat and stand for 30 minutes before serving with steamed rice.
- NOTES - - Salam leaves are Indonesian bay leaves. You can substitute with curry leaves or bay leaves.
Tuna and coconut are enhanced with warming spices such as cumin, cardamom and turmeric. Serve with steamed rice for a speedy weeknight dinner. Red Thai Tuna Curry - Main Course. In a mixing bowl break the tuna up with a fork. Toss with the onion, fresh coriander, and raisins.
So that’s going to wrap this up with this special food tuna curry recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
