Creamy Coconut Tuna curry Ceylonese style

Ingredients

From your fresh shopping:
• 500gr Fresh Tuna cut into 5cm x 5cm cubes
• 1 sliced brown or white onion
• 2 sliced green chillies
• 1 tbsp lime/ lemon juice

From Kokonati:
• 1'' Heirloom Ceylon Cinnamon stick ( or 1/2 tsp Heirloom Ceylon Cinnamon powder)
• 1/2 tsp Heirloom Turmeric powder
• 1/2 tsp Heirloom Black Pepper powder
• 1/2 tsp Heirloom Garcinia Cambogia powder
• 400ml Kokonati Coconut milk

Pantry staples:
• 1/2 tsp fenugreek seeds
• 1 tsp red chillie powder ( for spicy version)
• salt to taste

Optional - Courgettes ,carrots, beans or boiled potatoes can be added to make it a one pot main.

Instructions

1. Wash tuna with lime/lemon juice and cool water
2. Use a wide pan place fish cubes without overlapping each other
3. Add all ingredients and enough water (1/2 cup) to cover the tuna pieces, retaining half the coconut milk to add at the end for extra creaminess. If creaminess is not a must, all the coconut milk may be added at once too.
4. Bring to boil quickly and simmer over low heat ( approx 25-30 minutes) until the curry starts to thicken slightly and the fish is cooked.
5. Serve with steamed rice or toasted bread.