Maldivian Spiced Tuna Curry

Ingredients

• 500g (1.1 lb) fresh tuna, cut into chunks 500g (1.1 lb) fresh tuna, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Handful of curry leaves Handful of curry leaves
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another minute.
4. 4.
   Add the ground cumin, ground coriander, turmeric powder, and chili powder. Mix well to coat the onions and spices.
5. 5.
   Add the tuna chunks to the pan and gently stir to coat them with the spice mixture.
6. 6.
   Pour in the coconut milk and add the curry leaves. Season with salt to taste.
7. 7.
   Reduce the heat to low and simmer for 15-20 minutes, or until the tuna is cooked through and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Tuna — Choose fresh tuna for the best flavor and texture. If fresh tuna is not available, you can use frozen tuna steaks.
• Curry leaves — Curry leaves add a distinct flavor to the dish. If you can't find fresh curry leaves, you can use dried curry leaves as a substitute. However, fresh curry leaves are preferred for their aromatic qualities.

Tips & Tricks

• For an extra kick of heat, add more green chilies or a pinch of red chili flakes.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder.
• Allow the curry to simmer on low heat to ensure the flavors develop fully.
• Serve the curry with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Maldivian Spiced Tuna Curry hot with steamed rice or warm roti. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Maldivian Spiced Tuna Curry in a shallow bowl, allowing the vibrant colors of the curry to shine through. Place a sprig of fresh curry leaves on top for an elegant touch.