Mellow coconut milk cools this spicy, zesty fish curry. It honors tuna and coconut, two treasured components in Maldivian cooking. The latter is offered with practically every meal, either as freshly grated or sliced milk used as a condiment, or when the milk is extracted and incorporated to curries such as this one.
Components :-
- 1. 1/8 pound of 2.5 cm-long tuna steak
- One tablespoon coconut oil
- three cloves of coarsely chopped garlic
- Two cardamom seeds and pods Only one 2.5 cm long, peeled, and finely chopped knob of fresh ginger
- Ten curry leaves, cut finely
- One green chili, chopped finely
- One thinly sliced onion
- 1½ teaspoon of powdered fennel seeds
- Half a teaspoon of cumin
- 1/2 tsp of turmeric powder
- A half-tsp black pepper
- One pint of coconut milk
- One stick of sea salt with cinnamon
- fresh coriander for decoration
Technique :-
- Salt the fish lightly and set it aside.
- Heat the coconut oil in a big saucepan over medium heat until it begins to boil. Stir in the chili, curry leaves, ginger, cardamom, and garlic. Allow to sauté for about 30 seconds, or until aromatic.
- Simmer the onion slices for five to seven minutes, or until they are tender. Add the remaining spices, which include black pepper, turmeric, cumin, and fennel. They will mix and become fragrant after about a minute.
- Now put everything in a food processor and pulse until a coarse paste forms. Reintroduce the paste to the pan over medium heat, add the coconut milk (reserving one tablespoon for a final drizzle), cinnamon stick, and ½ teaspoon salt.
- Gently add the fish pieces to the sauce and bring it to a boil. They’ll cook really rapidly. The fish should be cooked through and soft after 5 minutes, at which point the curry can be served. Serve with a mound of rice, drizzle with excess coconut milk, and sprinkle with coriander.