Fish Curry

Tuna is used frequently to make curries here in the Maldives.  After making my homemade  coconut curry powder, I   decided to use it to make fish curry to serve along with Roshi ( local flatbread)

Recipe : Fish Curry (2)

1 ( 350g) fillet Tuna, cut into small cubes
1 large onion, sliced
3"  pandan leaf, cut into large pieces
1 sprig of curry leaves
1/4- 1/2 scotch bonnet ( depends on how much heat  of chilli you like)
3 cloves garlic, grated
1/2 inch ginger, grated
3 tbsp huni havaadhu (coconut-based curry powder)
2 1/2 cups water
150 ml coconut milk ( canned or packed) or if using fresh,  thick coconut milk
 1/4 tsp tamarind puree or a pea-sized piece of tamarind.
salt to taste
 corn or sunflower oil about 2-3 tbsp.

Add about a small handful of the onion ( roughly 1/4 of the sliced onion) , garlic, ginger and the curry leaves into a wet grinder or blender along with a pinch of salt and about 2-3 tbsp of water and blend to a smooth fine paste.

Heat oil, add the remaining onions, curry leaves and pandan leaf and stir fry till onions soften.    Add the blended curry paste mixture along with the scotch bonnet peppers, water and tamarind.

Bring to a boil and then reduce heat, and add the fish cubes.  Let the mixture simmer till the fish is cooked through and the curry flavours develop.

Taste, add salt if needed and then finally add coconut milk.

Cook for another 2 minutes and switch off.