Tuna with Safran and Coconut Milk RecipeOrigin: Seychelles Period: Traditional |
Ingredients:
1.5kg fresh tuna steaks 
Tuna with Safran and Coconut Milk Preparation:Method:Cube the fish and fry gently in the oil until browned. Take off the heat and reserve. In another pan add the garlic, ginger, chilli and cumin and fry briefly. Add the coconut milk and bring to a simmer than add the tuna and season with salt and black pepper. Add the cardamom seeds and curry leaves then allow to simmer, covered, for 10 minutes. Remove the lid and cook for a few more minutes, until the sauce thickens. Return the fish to the pan and allow to heat through then serve immediately with rice. |
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