Tuna Curry
Tuna Curry
Try this quick and easy tuna curry recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
Ingredients
  • 2 kilograms / 4 pounds, 6 oz Tuna fish, cleaned and sliced
  • 4 cm / 2 inches Galangal, sliced
  • 2 tablespoons / 1 oz Sea salt
  • 6 pieces of dried Tamarind (Asam keping) - substitute 3 tablespoons of Tamarind juice
  • 1 tablespoon Palm sugar (Gula melaka)
  • 2 cups Coconuts cream
  • ½ teaspoon Fenugreek (Biji Halba)
  • 2 Bird's eye chilli (Cili padi), sliced
  • 3 Green chillies, sliced
  • 5 pieces Averrhoa bilimbi (Belimbing Buluh), halves - substitute with Gherkins
  • Salt to taste
  • Salad:
  • 1 Cucumber, deseeded and thinly sliced
  • 1 Shallots (Red onion), thinly shredded
  • 2 Red chillies, thinly sliced
  • ½ Pineapple, sliced
  • Salt, sugar and vinegar to taste
  • Paste Ingredients: - to be finely grounded:
  • 4 Garlic cloves
  • 2 cm Ginger, peeled and sliced
  • 2 cm Galangal, peeled and sliced
  • 10 Shallots
  • 2 tablespoons dried Chilli paste (Sambal Cili Kering) - soften 6 dried Chillies in hot water, drain, and blend
  • 4 tablespoons / 2 oz Coriander powder (Serbuk ketumbar)
  • 2 tablespoons / 1 oz Cumin powder or Fennel
  • 2 cm / 1 inch roasted Shrimp paste (Belacan)
  • 1 cup Water
Method
  1. Mix all ingredients together with salt, sugar and vinegar or lime juice
  2. Marinade tuna fish with salt. Rinse and cut into pieces, then soak in tamarind juice for 10 minutes
  3. Heat oil and sauté paste till fragrant
  4. Add in coconut cream, fenugreek and dried tamarind, and bring to simmer
  5. Place the tuna into the paste and mix well (make sure there are enough gravy to cover fish) Cook for 10 minutes, or till gravy thickens slightly
  6. Add in chillies and averrhoa bilimbi (belimbing buluh), and simmer for another 5 minutes. Turn off the fire when chillies and averrhoa bilimbi (belimbing buluh) are cooked through
  7. Put aside and reheat the next day for better taste and strain the stock

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