Mughlai-style Spiced Tuna Curry

Ingredients

In this Mughlai adaptation of Thon Basquaise, the traditional French flavors are transformed into a rich and aromatic Indian curry. The original dish typically includes ingredients like bell peppers, tomatoes, onions, and garlic, which are also used in Mughlai cuisine. However, the Mughlai version incorporates a unique blend of Indian spices such as garam masala, turmeric, and cumin to infuse the dish with the distinct flavors of the region. Additionally, the Mughlai-style Spiced Tuna Curry features a creamy tomato-based sauce, adding a luxurious touch to the dish. We alse have the original recipe for Thon Basquaise, so you can check it out.

• 500g (1.1 lb) tuna steaks, cut into chunks 500g (1.1 lb) tuna steaks, cut into chunks
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for another minute until fragrant.
3. 3.
   Pour in the tomato puree and cook for a few minutes until the raw smell disappears.
4. 4.
   Add the turmeric powder, cumin powder, coriander powder, and garam masala to the pan. Stir well to combine the spices with the tomato mixture.
5. 5.
   Gently place the tuna chunks into the pan and coat them with the spice mixture. Cook for 2-3 minutes, allowing the flavors to meld together.
6. 6.
   Pour in the coconut milk and season with salt. Stir gently to combine all the ingredients.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for 10-15 minutes until the tuna is cooked through and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with basmati rice or naan bread.

Treat your ingredients with care...

• Tuna — Choose fresh tuna steaks with a firm texture and vibrant color. Avoid overcooking the tuna to maintain its tenderness.
• Ghee — If you prefer a dairy-free version, substitute ghee with vegetable oil or coconut oil for a similar flavor profile.
• Coconut milk — Use full-fat coconut milk to achieve a creamy and rich texture in the curry.
• Spices — Toasting the spices in a dry pan before adding them to the curry will enhance their flavors.

Tips & Tricks

• For a spicier curry, increase the number of green chilies or add a pinch of red chili powder.
• Marinate the tuna chunks in a mixture of yogurt, ginger, and garlic paste for 30 minutes before cooking to enhance the flavors.
• Adjust the consistency of the curry by adding more coconut milk or water, depending on your preference.
• Garnish the dish with a squeeze of fresh lemon 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 Mughlai-style Spiced Tuna Curry hot with steamed basmati rice or freshly baked naan bread. Accompany it with a side of cucumber raita or a mixed green salad to balance the flavors.

Presentation advice

Present the curry in a vibrant serving dish, allowing the rich red color of the sauce to shine. Garnish with a sprinkle of fresh cilantro leaves for a pop of green. Serve with neatly arranged rice or naan bread on the side to create an appealing visual contrast.