Tuna Curry

Ingredients

• 1 tbsp tamarind pulp
• 4 shallots
• 2 Garlic cloves
• 1 piece ginger
• 1 stalk lemongrass
• 0.25 tsp shrimp paste
• 2 tsp Curry powder
• 0.5 tsp turmeric
• 2 tsp coriander
• 4 tbsp coconut oil
• 400 ml canned coconut milk
• curry leaf
• 1 chili pepper
• 2 tsp mustard seeds
• 4 tuna steaks (180 g each)
• 2 garlic cloves (finely chopped)
• 1 tsp ginger
• 0.5 tsp cayenne pepper
• 1 tbsp Lemon Juice
• 1 tsp mustard oil
• 2 tbsp yogurt
• 2 tbsp oil
• 1 tsp sesame seeds

Instructions

1. 1.

   Grind mustard seeds finely, stir in 1 tbsp warm water and mix into a thin paste; let stand for about 30 minutes. Wash tuna, pat dry. Mix mustard paste with lemon juice, cayenne pepper, mustard oil, and yogurt; spread on tuna and marinate for about 1 hour.

2. 2.

   Soak tamarind pulp in 150 ml hot water. Peel and finely chop shallots, ginger, and garlic. Cut the lower part of lemongrass into small pieces. Smash shrimp paste. Combine all spice ingredients with the vegetables to form a thick paste. Mix tamarind pulp and soaking liquid together and strain through a sieve.

3. 3.

   Heat oil in a pan and sear tuna pieces for about 5 minutes on each side over medium heat until browned; set aside and keep warm.

4. 4.

   Add spice paste to the pan, sauté while stirring for 5 minutes, deglaze with tamarind juice. Reduce heat, pour in coconut milk, add curry leaf and chili pepper, simmer for 3 minutes. Season with salt, plate, top with tuna, sprinkle sesame seeds, and serve over rice.