Serve this super easy smoked tuna curry with some fresh Maldivian flat bread roshi.
1 cup chopped smoked tuna
2 garlic cloves
2 tbsp. oil
12 curry leaves
6 inches pandan leaf (cut into 3 pieces)
¼ scotch bonnet pepper (or to taste)
½ tsp. cumin powder
2 tbsp. chilli powder (or to taste)
3 tsp. tomato paste
1 tbsp. water
¾ tsp. salt (or to taste)
2 cups thin coconut milk
¼ cup thick coconut milk
3/4 tsp. lime juice
Chop the smoked tuna into ½ inch pieces.
Slice the onion thinly and mince the garlic.
Heat the oil in a pot and add in the onion, garlic, curry leaves, pandan leaves. Cook on medium heat while continuously stirring for about 2 minutes or until the onion starts turning golden.
Then add the smoked tuna and scotch bonnet pepper, and continue cooking while stirring for another minute.
Add the cumin, chili powder and salt, and mix to combine.
Then add the tomato paste and 1 tbsp. water, mix well, and cook while stirring for another minute.
Add 2 cups thin coconut milk, mix to combine, and cook for about 5 minutes on medium low heat (we used packet liquid coconut milk. To make thin coconut milk we combined ½ cup coconut milk with 1 ½ cup water).
Add ¼ cup thick coconut milk, give it a good mix, and cook for another half a minute.
Finally switch the heat off and mix in the lime juice. Have a taste and make any adjustments you’d like before calling it done.