Spicy Sour Tuna Curry
Sour curry might sound weird, and possibly unappetising- but it’s not what you think it is. The acidity found in the pickled pearl onions and the apple cider vinegar actually brighten up the dish, creating something a little more refreshing than your average curry.
Tip: This version is made with tuna, but it can also be made with other meaty fish, try swordfish.
Prep/cooking time: 30-40 minutes
Serves: 2-3 people
Ingredients
280g Tuna steak, cut into cubes
3 tsp curry powder
3/4 tsp ground cumin
1/2 tsp cayenne chili powder, optional (use only if curry powder isn’t spicy)
2 cloves of garlic, thinly sliced
thumb sized fresh ginger, grated
2 onions, thinly sliced
1 tbsp apple cider vinegar
1/2 cup (115ml) coconut milk
1/4 cup pickled pearl onions, cut in half if too big
2 bay leaves
oil, salt, pepper
Method
In a bowl add tuna, curry powder, cumin, cayenne chilli (if using,) garlic, ginger, and 1 tbsp oil, let marinate for 15 minutes
In an oiled pot on medium heat, sear the tuna- it will go from red to a lighter colour, remove from the pot and set aside.
Deglaze the bottom of the pot with apple cider vinegar, stir so that nothing catches the bottom of the pot, let it reduce completely.
Add the onions in, increase the heat up to medium high, and sweat them until they start to soften, stir frequently so nothing sticks to the bottom of the pot.
Pour the coconut milk and add pickled onions, bay leaves and tuna back in, stir. Let the mix come to a boil, reduce the temperature to low and cover with a lid. Let the mix simmer for 20 mins. Taste, and season with salt. Best eaten with white rice.