Tuvalu Coconut Tuna Curry

Ingredients

• 500g (1.1 lb) fresh tuna, cut into chunks 500g (1.1 lb) fresh tuna, cut into chunks
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 tablespoon curry powder 1 tablespoon curry powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 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): 22g, 16g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 26g
• 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 translucent.
3. 3.
   Stir in the minced garlic, grated ginger, ground turmeric, and curry powder. Cook for 1-2 minutes until fragrant.
4. 4.
   Add the tuna chunks to the pan and cook for 3-4 minutes, stirring gently to coat the tuna with the spices.
5. 5.
   Pour in the coconut milk and season with salt to taste. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer the curry for 10-15 minutes, allowing the flavors to meld together and the tuna to cook through.
7. 7.
   Once the tuna is cooked and the sauce has thickened slightly, remove from heat.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Tuna — Choose fresh tuna fillets that are firm and have a vibrant color. Remove any skin or bones before cutting into chunks.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• Adjust the consistency of the sauce by adding more coconut milk or water if desired.
• Serve the curry with a squeeze of fresh lime juice for a tangy twist.
• Experiment with different types of fish, such as mahi-mahi or snapper, for variation.
• Toasting the spices before adding the tuna enhances their flavors.

Serving advice

Serve the Tuvalu Coconut Tuna Curry hot with steamed rice or warm roti bread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Tuvalu Coconut Tuna Curry in a vibrant bowl, allowing the rich golden sauce and tender tuna chunks to take center stage. Sprinkle some chopped cilantro on top for an appealing touch.