🍽️ Tuna Curry with Yogurt Marinade

Name: Tuna Curry with Yogurt Marinade
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp tamarind paste; 4 shallots; 2 garlic cloves; 1 piece ginger; 1 stalk lemongrass; 0.25 tsp shrimp paste; 2 tsp curry powder; 0.5 tsp turmeric; 2 tsp coriander; 4 tbsp coconut oil; 400 ml coconut milk (from the can); curry leaves; 1 chili pepper; 2 tsp mustard seeds; 4 tuna steaks (180 g each); 2 garlic cloves (finely chopped); 1 tsp ginger; 0.5 tsp cayenne pepper; 1 tbsp lemon juice; 1 tsp mustard oil; 2 tbsp yogurt; 2 tbsp oil; 1 tsp sesame seeds

886 kcal · 30 min · 4 servings

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Ingredients

1 tbsp tamarind paste
4 shallots
2 garlic cloves
1 piece ginger
1 stalk lemongrass
0.25 tsp shrimp paste
2 tsp curry powder
0.5 tsp turmeric
2 tsp coriander
4 tbsp coconut oil
400 ml coconut milk (from the can)
curry leaves
1 chili pepper
2 tsp mustard seeds
4 tuna steaks (180 g each)
2 garlic cloves (finely chopped)
1 tsp ginger
0.5 tsp cayenne pepper
1 tbsp lemon juice
1 tsp mustard oil
2 tbsp yogurt
2 tbsp oil
1 tsp sesame seeds

Instructions

1. Grind the mustard seeds for the marinade very finely.
2. Stir in one tablespoon of warm water until a smooth paste forms.
3. Let the mustard paste rest for about 30 minutes.
4. Rinse the tuna and pat it dry with kitchen paper.
5. Mix the mustard paste with lemon juice, cayenne pepper, mustard oil, and yogurt.
6. Rub the tuna with this yogurt mixture.
7. Let the fish marinate for about one hour.
8. Soak the tamarind paste in 150 milliliters of hot water.
9. Peel the shallots, ginger, and garlic.
10. Finely chop the shallots, ginger, and garlic.
11. Chop the lower part of the lemongrass finely.
12. Mash the shrimp paste.
13. Process all spices together with the prepared vegetables into a thick paste.
14. Mix the soaked tamarind with the soaking water.
15. Strain the tamarind liquid through a sieve.
16. Heat oil in a pan.
17. Fry the fish pieces for about 5 minutes on each side over medium heat.
18. Fry the fish until it is golden brown.
19. Remove the fish pieces from the pan and set them aside.
20. Keep the fish pieces warm.
21. Add the spice paste to the pan.
22. Fry the paste for 5 minutes while stirring.
23. Deglaze the paste with the tamarind juice.
24. Reduce the heat.
25. Add the coconut milk.
26. Add the curry leaves and the chili pod to the pan.
27. Let the sauce simmer for 3 minutes.
28. Season the sauce with salt.
29. Plate the sauce.
30. Add the fish to the sauce.
31. Sprinkle sesame seeds over the curry.
32. Serve the curry with rice.

Nutrition per serving

kcal: 886
Protein: 47 g · Fett/Fat: 75 g · Carbs: 7 g