A nice, hot fishy curry!
- 2 tablespoons vegetable oil, plus a little extra for sealing the tuna
- 1 teaspoon cumin seeds
- 1 medium onion, sliced
- 1 red or yellow pepper, thinly sliced
- 3-4 bulbs garlic, crushed
- 2 bay leaves
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chilli powder
- ?? teaspoons bird's eye chilli paste
- 1 x 400g tin of chopped tomatoes
- 2 large potatoes, peeled and and cut into 2.5cm cubes
- 300ml fish stock
- 4 tuna steaks
- Heat the oil in a large deep frying pan and fry the cumin seeds for 2 minutes or until they begin to splutter.
- Add the onion, pepper, garlic and bay leaves and fry until the onion has started to brown.
- Stir in the salt, ground cumin, coriander and chilli powder and cook for about 3 minutes.
- Add the bird's eye chilli paste and cook for a further 1 minute.
- Pour in the tomatoes and fish stock and add the potatoes.
- Bring to the boil, reduce the heat and simmer for about 15 minutes.
- Meanwhile, heat a little oil in a frying pan and seal the tuna for 2 minutes on each side.
- Add the tuna fillets to the curry, cover, and simmer for 5 minutes or more until the fish is tender.
Try this with swordfish steaks.
Use your common sense as to how hot you wish this curry to be. Just add the chilli powder and the bird's eye chilli paste a little at a time and keep tasting. Remember that as the liquid evaporates, the more concentrated the heat will be. The garlic quantity may seem excessive, but it isn't, honestly!
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