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Thursday, April 27, 2017

Devilled Tuna Curry


This is more like a repost,  I hated the photo so took it down.  You might recall the  Peter Kurvita version of devilled tuna I posted long time back. Well this is the local version, its something I have come across sometimes at weddings on the buffet tables.


Speaking of weddings  I once went to this wedding quite recently and wondered why they must have so much varieties of food!!! I mean there were  like  4 varieties of rice, noodles, pasta AND Roti!!! about 8 kinds of curries, 5 salads, and soup!!!😧 To make matters worse, this lady who sat next to me had this mountain of food , she  just ate a small bit of it and left the whole plate uneaten!! 😡Almost gave a lecture about wasting food! I mean really  if you see the news and see all those refugees  from Syria  and how much they are suffering! 

My mom in law makes a delicious devilled fish recipe , got the recipe from her. 😊, I know its a lot of  versions of tomato, as I have used paste, sauce and fresh tomatoes for this recipe, but its what makes it so nice and delicious.

Recipe : Devilled Tuna Curry

1 leek ( 90g), sliced thinly
1 small onion, thinly sliced
3 garlic, grated
1/2" ginger, grated
75 g carrot, grated
Sprig of curry leaves about 12 leaves
1 few green beans, about 1/2 cup when finely sliced at an angle
2 banana chillies or capsicums, deseeded and sliced thinly
2-3 green chillies, slit in half lenghtwise
2 medium tomatoes, thinly sliced
300g -350 g tuna , cut into bite size cubes
2 tbsp tomato sauce
1 tsp tomato paste
1/3 cup water
1 tbsp light soy sauce
1/2 tsp sugar
salt
1/2 tsp ground black pepper
1/2 tsp red chilli powder ( thats ground red chilli)
1/4 tsp tumeric
2-3 tbsp oil (i used sunflower oil any vegetable oil is fine)
oil for deep frying

Season  the fish with salt , pinch of pepper and tumeric.  Deep fry in hot oil till golden, remove on to a plate with kitchen paper on it. 

Make the sauce by heating some oil in a wok or  deep pan,   soften the onions and leeks.  Once  it softens, add the curry leaves, and the rest of the prepared vegetables, chillies and garlic and ginger. Stir fry till they soften.  

Add tomato paste,  tomato sauce , sugar, soy sauce and water,pepper and chilli powder, stir  and cover and simmer  for about 5 minutes till  you get a nice rich sauce  like mixture. Taste and adjust seasoning.

Add the fried tuna  pieces into the sauce and  stir to mix into the sauce, cover and cook for a further 5 minutes or so.  

Switch off and serve with freshly cooked rice and a green salad. Enjoy!










4 comments:

  1. One thing I hate about buffets at marriages is this shocking waste of food. In our side, buffets are a new trend, especially ladies don't understand how to take what they want and they end up picking up everything on the aisle, only to throw away most of it. :( I agree, it is a sad state of affairs... I am loving this devilled curry. Looks delicious... will try this for chapathis...

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  2. The fish in curry sauce sounds very tasty...thanks for sharing the recipe Nammi.
    I too am not a fan of buffet meal, as for most people the eyes are bigger than the stomach...too much waste.
    I hope you are having a nice week :)

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  3. I have never devilled tuna curry..it looks saucy and very delicious.

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  4. It is the same with weddings and food in Romania, you have the feeling you do nothing else but eating, although you are actually already full after the first two or three courses, but there are most of the time at least 7 or 8 courses, the food keeps coming regularly till the end of the "show". This devilled tuna sounds really good, I've never had something like it, I would love to try it.

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