Tuna Curry

READY IN: 30mins
Recipe by chia

from today's NY Times, this looks like a perfect weeknight dinner served over rice.

Top Review by magpie diner

This is so great, thanks Chia! And so easy! I have a tub of tamarind paste in my fridge - was thrilled to find another use for it. Made the recipe exactly as written and wouldnt' change a thing! Had to tame down the spice mind you, for kids at the table. Even without the full force heat, it was fab. I could see making this with other proteins as well. Surprisingly my husband loved it, and anything labelled curry, or with coconut is usually a no go for him. I think the tamarind is what makes this. I served this with "Recipe #155037". Delish! (Made for ZWT5, Cooks w/Dirty Faces Team).

Ingredients Nutrition

Directions

  1. In a medium saucepan mix turmeric in 1 cup water.
  2. Add tuna, and season with salt.
  3. Place over medium-low heat, and bring to a simmer.
  4. Cook for 2 minutes, turning tuna cubes once.
  5. Remove from heat.
  6. Place a large sauté pan over medium heat, and add oil.
  7. When it shimmers, add garlic, ginger and mustard seeds.
  8. Cook for 2 minutes.
  9. Add tomatoes, shallots and chilies; cook for 1 minute.
  10. Add tuna, about 1/3 cup of its cooking water, coconut milk, tamarind and salt to taste.
  11. Stir to dissolve tamarind.
  12. Simmer, covered, until sauce has blended and thickened slightly, 8 to 10 minutes.

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