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Creamy Tuna Coconut curry

Kiwi-ized version of a Sri Lankan creamy coconut tuna curry
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main, Side dish for Rice/ Roti/ Bread
Cuisine Fusion Sri Lankan
Servings 5

Ingredients
  

From your fresh shopping:

  • 500 gr 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 Tamarind paste
  • 400 ml 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
 

  • Wash tuna with lime/lemon juice and cool water
  • Use a wide pan place fish cubes without overlapping each other
  • 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.
  • 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.
  • Serve with steamed rice or toasted bread.