Asian > Thai

E'ia Ota Coconut Curry Recipe

Ingredients with Measurements:
- 1 lb. fresh tuna, cubed
- 1 can coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. curry powder
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. turmeric
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/4 cup shredded coconut

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the skillet or wok over medium-high heat. Add the onion and garlic and sauté until the onion is translucent.

2. Add the curry powder, cumin, coriander, turmeric, salt, and black pepper. Stir to combine and cook for 1-2 minutes until fragrant.

3. Add the cubed tuna and stir to coat with the spice mixture. Cook for 2-3 minutes until the tuna is browned on all sides.

4. Pour in the can of coconut milk and stir to combine. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened slightly.

5. Add the chopped cilantro, lime juice, and shredded coconut. Stir to combine and cook for another 1-2 minutes until the cilantro is wilted and the coconut is toasted.

6. Serve hot with rice or naan bread.


- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 320
- Fat: 22g
- Carbohydrates: 9g
- Protein: 23g

Substitutions for ingredients:
- Tuna can be substituted with any firm white fish such as cod or halibut.
- Shredded coconut can be substituted with unsweetened coconut flakes.

Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Add diced bell peppers or carrots for extra vegetables.
- Use shrimp instead of tuna for a seafood twist.

Tips and tricks:
- Make sure to use fresh tuna for the best flavor and texture.
- Toast the shredded coconut in a dry skillet before adding it to the curry for extra flavor.
- Adjust the spice level to your liking by adding more or less curry powder.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve in a bowl with rice or naan bread on the side.
- Garnish with extra cilantro or shredded coconut.

Garnishes:
- Chopped cilantro
- Shredded coconut

Pairings:
- Serve with rice or naan bread.
- Pair with a side salad or sautéed vegetables.

Suggested side dishes:
- Cucumber and tomato salad
- Roasted sweet potatoes
- Sautéed green beans

Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.

Food safety advice:
- Make sure to cook the tuna to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- E'ia Ota is a traditional dish from the Cook Islands, made with raw fish marinated in lime juice and coconut milk.

Flavor profiles:
- Creamy, coconutty, and slightly spicy.

Serving suggestions:
- Serve hot with rice or naan bread.

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Region: Samoan

Taste: Spicy, Sweet, Tangy, Coconutty, Savory