Kulhimas (chili tuna)
Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins
500 g fresh tuna – diced into small pieces
3 tbsp cooking oil
1 cup onion – finely sliced
¼ cup curry leaves
1 tsp ginger – grated
4 cloves garlic – pressed/grated/very finely chopped
1 Scotch Bonnet (githeyo mirus) – chopped
3 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
3 cardamom seeds
2 tbsp chili powder
2 tbsp chicken curry powder/paste
¾ cup coconut cream/milk (thick)
Salt to taste
Heat the oil, sauté the onions, garlic, ginger, curry leaves, Pandan leaves.
Add the chili powder, while stirring.
Add the tuna and toss until all tuna pieces are well coated.
Add salt, pepper, cardamoms, ½ cup coconut cream/milk, water and cook on low heat, stirring occasionally.
When the tuna is well cooked, add the remaining coconut cream/milk and simmer for about a minute.
Serving Size 4 Servings