Fausi’s tuna curry

Fausi’s tuna curry

By
From
My Feast
Serves
8
Photographer
Chris Chen

I truly believe the episode of Island Feast this recipe featured in has the best fishing segment ever filmed! We were in the middle of the deepest sea in the world with a single fisherman on a tiny boat with no land in sight, pulling in a 30 kilogram tuna … on a handline! we bought it for $30 and fausi, our ship’s cook, taught me how to make tuna curry Indonesian-style.

Ingredients

Quantity Ingredient
375ml palm oil
2 tablespoons curry powder blend
2 salam leaves or bay leaves
2kg fresh tuna, diced
500ml coconut cream
salt and ground black pepper, to taste

Paste

Quantity Ingredient
10 candlenuts
8 french shallot
6 red bird’s eye chillies
garlic
3cm turmeric, peeled
3cm galangal, peeled
1 stick lemongrass, smashed and left whole

Method

  1. To make the paste, place all of the ingredients in a spice grinder or small food processor and blend to a smooth paste.
  2. Heat the oil in a wok over high heat, add the paste 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 with salt and pepper, bring to the boil, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and stand for 30 minutes before serving.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
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