Tuna with Safran and Coconut Milk (Tuna with Cumin and Coconut Milk)

Click on the image, above to submit to Pinterest.

Tuna with Safran and Coconut Milk (Tuna with Cumin and Coconut Milk)

Tuna with Safran and Coconut Milk is a traditional Seychellois recipe for a classic stew of fried tuna cooked in a curried coconut milk sauce. The full recipe is presented here and I hope you enjoy this classic Seychelles version of: Tuna with Safran and Coconut Milk.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Seychelles Recipes

Ingredients:

1.5kg fresh tuna steaks
3 tbsp sunflower oil
1 onion, thinly sliced
3 garlic cloves, minced
1 1/2 tsp freshly-grated ginger
3 chillies, sliced
1 tsp ground cumin (safran)
1/2 tsp ground green cardamom seeds
400ml coconut milk
a few curry leaves

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.