Sri Lankan Fish Curry with Tamarind and Rice
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Ingredients
- 600 g tuna steaks
- 2 tbsp sri lankan unroasted curry powder
- 1 tbsp tamarind paste
- 1 onion, finely sliced
- 1 tsp fenugreek seeds
- 10 curry leaves
- 200 ml coconut milk
- 2 tbsp coconut oil
- 3 garlic cloves
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 641 kcal
- Protein
- 44.6 g
- Carbohydrate
- 66.2 g
- of which sugars
- 4.6 g
- Fat
- 21.7 g
- of which saturates
- 15.6 g
- Fibre
- 3.5 g
- Salt
- 0.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the fenugreek seeds and sliced onion, and fry for 6 minutes until softened.
- 3
Add the garlic and curry leaves, and fry for 2 minutes.
- 4
Stir in the sri lankan unroasted curry powder, then add the tamarind paste and coconut milk, and simmer for 8 minutes.
- 5
Cut the tuna steaks into chunks, add to the pan and simmer gently for 6-8 minutes until just cooked through.
- 6
Serve the fish curry hot with the rice.
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