Sri Lankan Spicy Tuna Curry

Ingredients

In this Sri Lankan adaptation of tonno alla genovese, the Italian dish is transformed into a spicy curry by incorporating traditional Sri Lankan spices and flavors. The original dish typically features tuna cooked in a sauce made with olive oil, onions, tomatoes, and herbs. However, in the Sri Lankan version, the curry is prepared with a blend of spices such as chili powder, turmeric, and coriander, along with coconut milk and tamarind for a tangy twist. The addition of curry leaves and pandan leaves further enhances the dish with their aromatic flavors. We alse have the original recipe for Tonno alla genovese, 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 vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 green chilies, sliced 2 green chilies, sliced
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cup coconut milk 1 cup coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 sprig curry leaves 1 sprig curry leaves
• 2 pandan leaves (optional) 2 pandan leaves (optional)
• Salt, to taste Salt, to taste

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 the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and sliced green chilies. Sauté until the onions turn translucent.
3. 3.
   In a small bowl, mix together the chili powder, turmeric powder, coriander powder, and cumin powder. Add this spice mixture to the pan and cook for a minute, stirring continuously.
4. 4.
   Pour in the coconut milk and tamarind paste. Stir well to combine.
5. 5.
   Add the tuna chunks to the pan and gently mix them with the curry sauce.
6. 6.
   Add the curry leaves and pandan leaves (if using) to the pan.
7. 7.
   Season with salt to taste.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the tuna is cooked through and the flavors have melded together.
9. 9.
   Serve the Sri Lankan Spicy Tuna Curry hot with steamed rice or Sri Lankan roti.

Treat your ingredients with care...

• Tuna — Choose fresh tuna steaks for the best flavor and texture. Avoid overcooking the tuna to keep it tender and moist.

Tips & Tricks

• Adjust the amount of chili powder and green chilies according to your spice preference.
• For a creamier curry, use full-fat coconut milk.
• If pandan leaves are not available, you can omit them or substitute with a small piece of lemongrass for a citrusy flavor.
• Add a squeeze of lime juice before serving for an extra burst of freshness.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Sri Lankan Spicy Tuna Curry hot with steamed rice or Sri Lankan roti. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Spicy Tuna Curry in a vibrant Sri Lankan-style bowl or plate. Sprinkle some red chili flakes on top for an extra pop of color. Serve with a side of steamed rice or Sri Lankan roti.