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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from today's NY Times, this looks like a perfect weeknight dinner served over rice. Ingredients:
1 teaspoon turmeric |
1 cup water |
1 lb tuna, in 2 inch cubes |
sea salt |
1 tablespoon coconut oil or 1 tablespoon vegetable oil |
3 cloves garlic, chopped |
2 teaspoons chopped ginger |
1 teaspoon black mustard seeds |
2 tomatoes, sliced |
2 shallots, thinly sliced |
2 long green chilies, sliced in half and seeded |
1 cup coconut milk |
2 teaspoons tamarind paste, to taste |
Directions:
1. In a medium saucepan mix turmeric in 1 cup water.
2. Add tuna, and season with salt.
3. Place over medium-low heat, and bring to a simmer.
4. Cook for 2 minutes, turning tuna cubes once.
5. Remove from heat.
6. Place a large sauté pan over medium heat, and add oil.
7. When it shimmers, add garlic, ginger and mustard seeds.
8. Cook for 2 minutes.
9. Add tomatoes, shallots and chilies; cook for 1 minute.
10. Add tuna, about 1/3 cup of its cooking water, coconut milk, tamarind and salt to taste.
11. Stir to dissolve tamarind.
12. Simmer, covered, until sauce has blended and thickened slightly, 8 to 10 minutes.
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