Few ingredients are more closely associated with island life than fresh tuna and coconut. This simple curry brings the two together in a rich, comforting dish that can be found on dinner tables throughout Boralani. Tender chunks of tuna are simmered in a fragrant coconut sauce infused with garlic, onions, and warming spices, creating a meal that is both hearty and unmistakably tropical. Served over rice, it is the sort of dish that reminds many islanders of family meals, harbor conversations, and evenings spent listening to the trade winds outside.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 3 tablespoons coconut oil
- 1 medium chopped onion
- 1 teaspoon grated ginger
- 2 cloves minced garlic
- 2 sliced red chili peppers
- 1 tablespoon curry powder or to taste
- 1 14 oz. can coconut milk
- 4 chopped scallions
- 1 peeled cucumber, seeded and cut lengthwise, julienne style
- 4 tablespoons soy sauce
- 1 lb tuna steaks, raw, cut into cubes
Instructions
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Heat up the coconut oil in a wok or skillet
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Cook the onions over medium-high heat until translucent, about 5 minutes
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Add in the ginger, garlic, red chilies and curry powder, reduce heat and cook until fragrant.
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Stir in the coconut milk, green onion and cucumber
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Add in the soy sauce and stir to combine
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Add in the tuna cubes and cook until desired preference. Do not overcook.
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Serve with rice or mashed breadfruit.
