Tuna Curry

Recipe from Chef Wan

Ingredients: 2 kg / 4 pounds, 6 oz Tuna Fish, cleaned and sliced 4 cm / 2 inches Galangal, sliced 2 Tbsp / 1 oz Sea Salt 6 pieces of dried Tamarind (Asam Keping) - substitute 3 Tbsp of Tamarind Juice 1 Tbsp Palm Sugar (Gula Melaka) 2 cups Coconuts Cream ½ tsp Fenugreek (Biji Halba) 2 Bird's Eye Chilies (Cili Padi), sliced 3 Green Chilies, sliced 5 pieces Averrhoa bilimbi (Belimbing Buluh), halves - substitute with Gherkins Salt to taste Salad Ingredients: 1 Cucumber, deseeded and thinly sliced 1 Shallots (Red Onion), thinly shredded 2 Red Chili, thinly sliced ½ Pineapple, sliced Salt, sugar and vinegar to taste Mix all ingredients together with salt, sugar and vinegar or Lime Juice. Paste Ingredients: - to be finely grounded 4 Garlic cloves 2 cm Ginger, peeled and sliced 2 cm Galangal, peeled and sliced 10 Shallots 2 Tbsp dried Chili Paste (Sambal Cili Kering) – soften 6 dried chilies in hot water, drain, and blend 4 Tbsp / 2 oz Coriander Powder (Serbuk Ketumbar) 2 Tbsp / 1 oz Cumin Powder or Fennel 2 cm / 1 inch roasted Shrimp Paste (Belacan) 1 cup water

Method: Marinade Tuna fish with salt. Rinse and cut into pieces, then soak in Tamarind Juice for 10 minutes Heat oil and sauté Paste till fragrant. Add in Coconut Cream, Fenugreek and dried Tamarind, and bring to simmer. Place the Tuna into the Paste and mix well (make sure there are enough gravy to cover fish). Cook for 10 minutes, or till gravy thickens slightly. Add in Chilies and Averrhoa bilimbi (Belimbing Buluh), and simmer for another 5 minutes. Turn off the fire when Chilies and Averrhoa bilimbi (Belimbing Buluh) are cooked through.

Put aside and reheat the next day for better taste and strain the Stock.


For Nasi Dagang can refer here