Recipe
Mughlai-style Spiced Tuna Curry
Royal Tuna Delight: A Mughlai Twist on Spiced Tuna Curry
4.7 out of 5
Indulge in the rich flavors of Mughlai cuisine with this delectable spiced tuna curry. Inspired by the traditional French dish Thon Basquaise, this recipe combines aromatic spices, tender tuna, and a creamy tomato-based sauce to create a royal feast fit for any occasion.
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Non-vegetarian, Gluten-free, Dairy-free (if ghee is substituted with oil), Low-carb, Keto-friendly
Allergens
Fish, Dairy (if ghee is used)
Not suitable for
Vegetarian, Vegan, Paleo, Nut-free, Soy-free
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.
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500g (1.1 lb) tuna steaks, cut into chunks 500g (1.1 lb) tuna steaks, cut into chunks
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2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
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1 large onion, finely chopped 1 large onion, finely chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1-inch piece of ginger, grated 1-inch piece of ginger, grated
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2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
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2 tomatoes, pureed 2 tomatoes, pureed
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon coriander powder 1 teaspoon coriander powder
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1 teaspoon garam masala 1 teaspoon garam masala
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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Salt to taste Salt to taste
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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
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1.Heat ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
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2.Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for another minute until fragrant.
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3.Pour in the tomato puree and cook for a few minutes until the raw smell disappears.
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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.
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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.
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6.Pour in the coconut milk and season with salt. Stir gently to combine all the ingredients.
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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.
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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.
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