This mouth-watering Maldivian tuna curry recipe was created by chef de cuisine Tanveer Ahmeed at Constance Halaveli.
Nutrition per serving
500 gm. fresh tuna diced into 2 cm cubes
3 tbsp. cooking oil
1 cup of onion finely sliced
¼ cup of curry leaves
1 tsp. of grated ginger
4 garlic cloves finely chopped
3 Pandan leaves, cut into ½ inch pieces
3 cardamom seeds
2 tbsp. of chili powder
2 tbsp. of fish curry powder
¾ cup coconut cream or milk
Salt to taste
Heat the oil, sauté the onions, garlic, ginger, curry leaves and Pandan leaves.
Add the chili powder and curry powder while stirring.
Add the tuna and toss until all tuna pieces are well coated.
Add salt, cardamoms, ½ cup coconut cream or milk, water and cook on low heat, stirring occasionally. When the tuna is well cooked, add the remaining coconut cream (or milk) and simmer for about a minute. Plate up and serve.
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