Lakshadweep tuna curry

Ingredients

• 500 g tuna, cut into chunks
• 1 cup thick coconut milk and 1½ cups thin coconut milk
• 10 shallots or 1 onion, sliced
• 1 tbsp ginger-garlic paste, 3 green chillies
• 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp turmeric
• 2 pieces kodampuli (Malabar tamarind) or a small ball of tamarind, soaked
• 2 tbsp coconut oil, curry leaves, salt

Method

1. Heat coconut oil and fry the shallots, ginger-garlic and green chillies until soft.
2. Add the powdered spices with a splash of water and cook until fragrant.
3. Pour in the thin coconut milk, add the kodampuli or tamarind and salt, and bring to a simmer.
4. Add the tuna and cook gently for 10 minutes.
5. Pour in the thick coconut milk and heat without boiling. Add curry leaves.
6. Serve with steamed rice.