Tuna curry

Name: Tuna curry
Cuisine: American
Ingredients: 2 tbsp generic curry powder blend; 2 salam leaves (see Note); 2 kg diced fresh tuna; 500 ml (2 cups) coconut cream; to taste salt and pepper,; steamed rice, to serve; 6 red bird's-eye chillies; 2 pieces fresh turmeric, peeled; 8 golden eschalots; 375 ml (1 1/2 cups) palm oil; 10 candlenuts; 6 garlic cloves; 3 cm knob galangal, peeled; 1 stalk lemongrass, smashed and left whole

Cooking Rabbit @cook_9130801

This Indonesian fish curry is really delicious. With this recipe be sure to cook out the spice paste well so that all flavours intensify. Don't stir it too much once it is cooked because the fish can really break up.

Cooking Rabbit @cook_9130801

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Ingredients

2 tbspgeneric curry powder blend
2salam leaves (see Note)
2 kgdiced fresh tuna
500 ml (2 cups)coconut cream
to tastesalt and pepper,
steamed rice, to serve
6red bird's-eye chillies
2 piecesfresh turmeric, peeled
8golden eschalots
375 ml (1 1/2 cups)palm oil
10candlenuts
6garlic cloves
3 cmknob galangal, peeled
1 stalklemongrass, smashed and left whole

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Steps

1

For the paste, place all the ingredients except 125 ml (½ cup) of the palm oil and the lemongrass into a spice grinder or food processor and blend to a smooth paste.
2

Heat the remaining palm oil in a wok over high heat. Add the paste and lemongrass and cook for about 5 minutes or until fragrant. Stir in the curry powder and salam leaves, then add the tuna and gently stir, making sure the tuna doesn’t break up.
3

Add the coconut cream, season to taste and bring to the boil. Simmer over low heat for 5 minutes, then remove from the heat and stand for 30 minutes before serving with steamed rice.
4

NOTES
Salam leaves are Indonesian bay leaves. You can substitute with curry leaves or bay leaves.