Sri Lankan Tuna Curry
5 minutes
PREP TIME
240 minutes
TOTAL TIME
2
SERVINGS
Ingredients
- 2 tbsp (30 ml) coconut oil
- ½ white onion, finely diced
- 1 tbsp (15 ml) Sri Lankan curry powder (you can also use madras curry powder or garam masala)
- 1 tsp (5 ml) ground tumeric
- 1 cup (250 ml) potatoes cut into a ¼-in (0.6 cm) dice
- 2 cloves garlic, minced
- 2 tsp (10 ml) lemongrass paste
- 1-in (2.5 cm) piece ginger, minced
- 2 cups (500 ml) coconut milk
- 1 pandan leaf, tied into a knot
- 3 (80 g) cans Ocean’s Solid Light Tuna in Chili Infused Oil
- Salt to taste
- 10 curry leaves
- Steamed Rice or Roti, to serve
- Lime wedges, to serve
Product Used
Directions
- In a medium saucepan over medium-high heat, warm the coconut oil. Add white onion and saute until softened, 2 to 3 minutes. Add curry powder and turmeric and cook for 30 seconds. Add potatoes, garlic, lemongrass and ginger and saute for another 2 minutes, stirring often.
- Stir in the coconut milk and pandan leaf making sure nothing is sticking to the bottom of the pan. Tying the pandan in a knot will gently bruise the leaf and help release its oils into the curry.
- Reduce heat to medium-low and simmer curry for about 25 minutes, stirring occasionally. Add the tuna in chili oil, reserving the oil from one of the cans and cook for another 5 minutes, stirring gently. Adjust seasoning to taste and transfer the curry to a serving dish.
- In a small pan over medium heat, pour in the reserved oil from the tuna. When oil is hot, add curry leaves and stir-fry until lightly crisped, about 30 seconds.
- Garnish curry with fried curry leaves and the oil they were cooked in. Serve with steamed rice or roti and lime wedges on the side.
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