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, it's something I have come across sometimes at weddings on the buffet tables.

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

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 ( that's ground red chilli)

1/4 tsp turmeric

2-3 tbsp oil (i used sunflower oil any vegetable oil is fine)

oil for deep frying

Season the fish with salt, a pinch of pepper and turmeric.  Deep fry in hot oil till golden, remove onto 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, 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!