Tuna Coconut Curry
Serve with plenty of rice to soak up the spicy, tangy, creamy gravy.
How to Make It
Step 1
1
Put coriander and cumin in a spice grinder or clean coffee grinder and grind until fine. Transfer to a bowl. Put cashews in grinder and grind into a paste. Add to bowl and stir in turmeric, ginger, and garlic.
Step 2
2
Grate tomato on the large holes of a box grater into another bowl, discarding skin. Set aside.
Step 3
3
Heat oil in a large, straight-sided skillet over medium heat. Crack half the chiles open and add to pan along with onion. Cook, stirring, until onion softens, 2 to 3 minutes. Add peppers and continue cooking until vegetables begin to soften, 3 to 4 minutes. Add spice paste and 1/2 tsp. salt and cook, stirring often, until paste begins to fry, about 2 minutes. Add grated tomato, coconut milk, tamarind, brown sugar, and 3 tbsp. water; add 1 to 2 tbsp. more water if it seems thick. Reduce heat to medium-low and simmer 5 minutes, uncovered.
Step 4
4
Tuck tuna pieces into sauce and gently simmer, covered, turning fish once, until almost cooked through, about 3 minutes. Stir in lime juice and season to taste with salt. Transfer to shallow bowls and top with herbs.
Step 5
5
*Find tamarind concentrate at Indian markets, or add a little extra lime juice instead.
Ingredients
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/3 cup roasted salted cashews
1 1/2 teaspoons turmeric
1 tablespoon finely grated fresh ginger (preferably using a Microplane)
1 tablespoon finely grated fresh garlic (preferably using a Microplane)
1 medium tomato, halved crosswise
1/4 cup vegetable oil
6 to 8 whole dried arbol chiles, stemmed
1 medium onion, halved and thinly sliced
2 small red sweet peppers, cored and seeded, then halved; or 1/2 larger red bell pepper, cut into 1/2-in. slices
2 small yellow sweet peppers, cored and seeded, then halved; or 1/2 larger yellow bell pepper, cut into 1/2-in. slices
2 small orange sweet peppers, cored and seeded, then halved; or 1/2 larger orange bell pepper, cut into 1/2-in. slices
About 1/2 tsp. salt
1 can (13.5 oz.) coconut milk
1 tablespoon tamarind concentrate
1 tablespoon packed light brown sugar
1 1/2 pounds albacore tuna loin, cut into 3/4-in.-thick medallions
1 1/2 to 2 tbsp. lime juice
1 cup loosely packed mixed fresh herb leaves, such as basil, cilantro, and mint, torn if large
Directions
Step 1
1
Put coriander and cumin in a spice grinder or clean coffee grinder and grind until fine. Transfer to a bowl. Put cashews in grinder and grind into a paste. Add to bowl and stir in turmeric, ginger, and garlic.
Step 2
2
Grate tomato on the large holes of a box grater into another bowl, discarding skin. Set aside.
Step 3
3
Heat oil in a large, straight-sided skillet over medium heat. Crack half the chiles open and add to pan along with onion. Cook, stirring, until onion softens, 2 to 3 minutes. Add peppers and continue cooking until vegetables begin to soften, 3 to 4 minutes. Add spice paste and 1/2 tsp. salt and cook, stirring often, until paste begins to fry, about 2 minutes. Add grated tomato, coconut milk, tamarind, brown sugar, and 3 tbsp. water; add 1 to 2 tbsp. more water if it seems thick. Reduce heat to medium-low and simmer 5 minutes, uncovered.
Step 4
4
Tuck tuna pieces into sauce and gently simmer, covered, turning fish once, until almost cooked through, about 3 minutes. Stir in lime juice and season to taste with salt. Transfer to shallow bowls and top with herbs.
Step 5
5
*Find tamarind concentrate at Indian markets, or add a little extra lime juice instead.
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