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Categories:
coriander seeds cumin seeds cashews turmeric ginger garlic tomato vegetable oil arbol chiles onion red sweet peppers yellow sweet peppers orange sweet peppers salt coconut milk tamarind concentrate brown sugar loin lime juice herb leaves
Viewed: 47 - Published at: 6 years agoIngredients
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1/3 cup roasted salted cashews
- 1 1/2 teaspoons turmeric
- 1 tablespoon finely grated fresh ginger (preferably using a Microplane)
- 1 tablespoon finely grated fresh garlic (preferably using a Microplane)
- 1 medium tomato, halved crosswise
- 1/4 cup vegetable oil
- 6 to 8 whole dried arbol chiles, stemmed
- 1 medium onion, halved and thinly sliced
- 2 small red sweet peppers, cored and seeded, then halved; or 1/2 larger red bell pepper, cut into 1/2-in. slices
- 2 small yellow sweet peppers, cored and seeded, then halved; or 1/2 larger yellow bell pepper, cut into 1/2-in. slices
- 2 small orange sweet peppers, cored and seeded, then halved; or 1/2 larger orange bell pepper, cut into 1/2-in. slices
- About 1/2 tsp. salt
- 1 can (13.5 oz.) coconut milk
- 1 tablespoon tamarind concentrate
- 1 tablespoon packed light brown sugar
- 1 1/2 pounds albacore tuna loin, cut into 3/4-in.-thick medallions
- 1 1/2 to 2 tbsp. lime juice
- 1 cup loosely packed mixed fresh herb leaves, such as basil, cilantro, and mint, torn if large
Method
- Put coriander and cumin in a spice grinder or clean coffee grinder and grind until fine. Transfer to a bowl. Put cashews in grinder and grind into a paste. Add to bowl and stir in turmeric, ginger, and garlic.
- Grate tomato on the large holes of a box grater into another bowl, discarding skin. Set aside.
- Heat oil in a large, straight-sided skillet over medium heat. Crack half the chiles open and add to pan along with onion. Cook, stirring, until onion softens, 2 to 3 minutes. Add peppers and continue cooking until vegetables begin to soften, 3 to 4 minutes. Add spice paste and 1/2 tsp. salt and cook, stirring often, until paste begins to fry, about 2 minutes. Add grated tomato, coconut milk, tamarind, brown sugar, and 3 tbsp. water; add 1 to 2 tbsp. more water if it seems thick. Reduce heat to medium-low and simmer 5 minutes, uncovered.
- Tuck tuna pieces into sauce and gently simmer, covered, turning fish once, until almost cooked through, about 3 minutes. Stir in lime juice and season to taste with salt. Transfer to shallow bowls and top with herbs.
- *Find tamarind concentrate at Indian markets, or add a little extra lime juice instead.
