AuthorazuIngredients
500 g fresh tuna – diced into small pieces
3 tbsp vegetable oil
2 onions – finely sliced
4 cloves garlic – pressed/grated/very finely chopped
½ cup curry leaves
2 tsp cumin
2 tsp fennel
5 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
1 cup coconut – grated/scraped
1 cup coconut cream/milk (thick)
4 cups water
½ tsp cardamom powder
½ tsp cinnamon powder
⅓ tsp turmeric powder
1 tsp ginger – grated
5 red chilies – sliced into half
½ Scotch Bonnet (githeyo mirus) – chopped
3 Bilimbis – sliced
Salt to taste
Directions
1
Blend the scraped coconut, ½ of the onions, garlic, ¾ of the curry leaves, cumin, ginger and turmeric into a thick paste.
2
Heat the vegetable oil in a pot, and sauté the remaining onions, curry leaves, chilies and Pandan leaves while stirring occasionally.
3
Add the cardamom, cinnamon and tuna and toss them in the oil for a few minutes.
4
Mix the spice paste with the water and add into the pot with the rest of the remaining ingredients except the coconut cream.
5
Cook on medium heat, stirring occasionally until tuna is cooked.
6
Add the coconut cream and simmer for about a minute.
Ingredients
500 g fresh tuna – diced into small pieces
3 tbsp vegetable oil
2 onions – finely sliced
4 cloves garlic – pressed/grated/very finely chopped
½ cup curry leaves
2 tsp cumin
2 tsp fennel
5 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
1 cup coconut – grated/scraped
1 cup coconut cream/milk (thick)
4 cups water
½ tsp cardamom powder
½ tsp cinnamon powder
⅓ tsp turmeric powder
1 tsp ginger – grated
5 red chilies – sliced into half
½ Scotch Bonnet (githeyo mirus) – chopped
3 Bilimbis – sliced
Salt to taste
Susmitha
Forgot to mention that you sholud fry the ingredients as well as cover and cook on low heat. The former is because the red pepper gives off vapors that are seriously pungent and the latter because the pumpkin might get burnt on high heat (add a little water while cooking if needed).