But, before I dive in, a big shout out to a new foodie friend, Laurrie, who is cooking her way around the world from her RV in a tiny galley kitchen. Check out her site, Life in an RV, for awesome recipes and great writing. We both agree that it's fun and affirming to meet others who are as nutty and passionate about good food as we are. Rock on, Laurrie!
Cuisine in the Seychelles has a creole flair, blended with French and Asian influences. Grilled fish, octopus, chilies ginger, garlic, coconut milk, papaya and rice are plentiful in this warm, tropical climate. Sweet potatoes, vanilla, coconuts and cinnamon are the primary agricultural crops, while frozen and canned fish, copra, cinnamon and vanilla are exported.
Tuna Steaks - I used frozen because that's what my budget allowed
The Basics: chilies, onion,garlic, ginger, turmeric and cardamom
Coconut milk for the sauce - I used light...just trying to watch the old waistline!
Brown the tuna quickly
Coconut Curry Tuna (Recipe Courtesy of Celtnet)
2 lbs. tuna steaks
3 Tbsp. sunflower or canola oil
1 large onion, finely chopped
3 cloves garlic, minced
3/4 tsp. ginger, finely grated
3 fresh red chili peppers, seeded and chopped
1 Tbsp. ground turmeric
1/4 tsp. ground cardamom
3/4 tsp. salt
1 14 ounce can coconut milk
A few curry leaves if available
- Cut the fresh tuna into cubes. Season with salt
- Brown the tuna pieces in a skillet with a little oil and set aside.
- Saute the onion, garlic, ginger, chili and turmeric over low heat until the onion begins to color. Add the coconut milk.
- Add the tuna pieces. Stir gently, coating the tuna with the sauce. Season with salt, add the cardamom and cover, reducing heat to a simmer for 10 minutes.
- Remove lid and cook a few minutes longer until the sauce becomes thick and creamy.
Serve with basmati rice and mango chutney
Final Assessment: Okay, I'm a sucker for curry and coconut anything, so it's hard for me say anything bad about this dish. So I won't. It was really easy, took about 10 minutes to assemble and tastes wonderful. I didn't have fresh red chilies, so I used dried, which may have decreased the hot-factor, but it still had plenty of heat to it. Serving mango chutney and rice on the side cooled everything off perfectly. Oh, and I had some black sea salt that I topped the whole thing off with -- don't even get me started on how much I love crunch sea salt! A+
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