Ingredients with Measurements:
- 1 lb. fresh tuna, cut into bite-sized pieces
- 1 onion, sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green chili, sliced
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. mustard seeds
- 1 tsp. fenugreek seeds
- 2 cups coconut milk
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium heat. Add the sliced onion and sauté until translucent.
2. Add the minced garlic, grated ginger, and sliced green chili. Sauté for a few minutes until fragrant.
3. Add the turmeric powder, cumin powder, coriander powder, mustard seeds, and fenugreek seeds. Stir well and cook for a minute.
4. Add the fresh tuna pieces and stir well to coat with the spice mixture.
5. Pour in the coconut milk and stir gently to combine.
6. Season with salt and pepper to taste.
7. Bring the curry to a simmer and cook for 10-15 minutes until the tuna is cooked through.
8. Garnish with fresh coriander leaves and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 8g
Protein: 25g
Substitutions for ingredients:
- Fresh tuna can be substituted with any firm white fish such as cod, halibut, or tilapia.
- Green chili can be substituted with red chili or chili flakes.
- Mustard seeds and fenugreek seeds can be omitted if not available.
Variations:
- Add some diced potatoes or carrots for a heartier curry.
- Use shrimp or scallops instead of tuna.
- Add some diced tomatoes or tomato paste for a tangy flavor.
Tips and tricks:
- Use fresh coconut milk for the best flavor.
- Adjust the amount of chili according to your spice preference.
- Make sure to cook the tuna thoroughly to avoid any foodborne illness.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Steamed rice, naan bread, or roti.
Suggested side dishes:
Cucumber raita, mango chutney, or pickled vegetables.
Troubleshooting advice:
- If the curry is too thick, add some water or more coconut milk to thin it out.
- If the curry is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the tuna thoroughly to avoid any foodborne illness.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
Garudiya is a traditional Maldivian fish soup that is typically made with fresh tuna, coconut milk, and spices. It is a staple dish in Maldivian cuisine and is often served with steamed rice.
Flavor profiles:
The Garudiya Coconut Milk Curry is a flavorful and aromatic dish that is mildly spicy and slightly sweet. The combination of fresh tuna, coconut milk, and spices creates a rich and creamy curry that is perfect for a comforting meal.
Serving suggestions:
Serve the Garudiya Coconut Milk Curry with steamed rice and some fresh naan bread or roti. Add a side of cucumber raita or mango chutney for a complete meal.
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Region: Sri Lankan