Devilled Fish | Lonumedhu

Devilled Fish

 

Wonder when and how Devilled Fish became a local favourite; we've come to love it for Friday lunches and other special meals. Anyway, those of you who like your food very spicy might find this recipe to be on the milder side because we relied solely on the green chillies and capsicums for heat. However, you could easily remedy that by adding some githeyo mirus (scotch bonnet peppers) or red chilli powder. However, one thing you really have to watch out for is salt. Some brands of ketchup, soy sauce and oyster sauce can be far too salty, so it would probably be best if you taste test a lot throughout the cooking process.

 

Serves: 5

 

Ingredients:

  • 400 grams tuna
  • ¼ tsp. turmeric
  • ½ tsp. salt (optional & to taste)
  • 2 cups oil (for frying the tuna)
  • 1 large onion
  • 3 garlic cloves
  • 1 inch piece of ginger
  • 1 cup chopped leeks
  • 1 medium carrot
  • 3 capsicums
  • 3 tomatoes
  • 4 green chillies (or to taste)
  • ½ cup tomato ketchup
  • 6 tbsp. light soy sauce
  • 2 tbsp. tomato paste
  • 4 tbsp. oyster sauce
  • ½ cup water
  • ½ lime
  • 2 tbsp. oil (for sautéing)
  • 10 curry leaves

 

Instructions:

  1. Cut the tuna into approximately 1 inch cubes.
  2. Combine the tuna with turmeric and salt, and set aside.
  3. Heat up the oil in a pot and once the oil is hot enough, add the tuna and fry until golden brown and crispy. You can test the oil by throwing in a little piece of tuna. If you can see bubbled forming around it at a medium speed that means the oil is good to go.
  4. Once your tuna is fried, remove from the oil and drain well so that it’s not oily and soggy.
  5. Slice the onion a bit thickly; half an inch wide would do.
  6. Using the back of a spoon, squash the ginger and garlic.
  7. Chop the leeks, carrot, capsicums and tomatoes. You can have them roughly in the same size as the onions.
  8. Halve the green chillies.
  9. Prepare the sauce by combining ketchup, soy sauce, tomato paste, oyster sauce, water and lime juice in a bowl and set aside. 
  10. Add 2 tbsp. oil to a large pan, and heat it up. Once it’s heated, add the onion and the curry leaves. You can keep the heat on medium throughout the cooking process.
  11. When the onion slices begin to soften and become translucent, add the green chillies, ginger and garlic, and cook for around a minute stirring often.
  12. Then add the carrots and leeks, and stir fry them until the carrots begin to soften.
  13. Then add the chopped capsicums and tomatoes and cook until the capsicums soften a bit.
  14. Add the fried tuna and mix everything well.
  15. Pour in the sauce you prepared earlier. Cook for another 3 to 5 minutes while stirring frequently and that’s it.
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