Ingredients
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1 teaspoon turmeric
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1 cup water
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1 lb tuna, in 2 inch cubes
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sea salt
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3 cloves garlic, chopped
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2 teaspoons chopped ginger
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1 teaspoon black mustard seeds
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2 tomatoes, sliced
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2 shallots, thinly sliced
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2 long green chilies, sliced in half and seeded
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1 cup coconut milk
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2 teaspoons tamarind paste, to taste
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1 tablespoon coconut oil or 1 tablespoon vegetable oil
Instructions
- In a medium saucepan mix turmeric in 1 cup water.
- Add tuna, and season with salt.
- Place over medium-low heat, and bring to a simmer.
- Cook for 2 minutes, turning tuna cubes once.
- Remove from heat.
- Place a large sauté pan over medium heat, and add oil.
- When it shimmers, add garlic, ginger and mustard seeds.
- Cook for 2 minutes.
- Add tomatoes, shallots and chilies; cook for 1 minute.
- Add tuna, about 1/3 cup of its cooking water, coconut milk, tamarind and salt to taste.
- Stir to dissolve tamarind.
- Simmer, covered, until sauce has blended and thickened slightly, 8 to 10 minutes.