Devilled Tuna
Serve with (Rice+ papadums + one or two other curries)
INGREDIENTS:
| 300 g | tuna fillet, cut into bite-size pieces |
| 1 tsp | chilli powder |
| 1 sprig | curry leaves, plus extra to serve |
| 1 | lime juiced |
| 2 tbsp | oil |
| 1 | onion, peeled, quartered |
| 3 | garlic cloves, peeled, finely chopped |
| 2 | leeks, washed, chopped |
| 3 | banana chillies, chopped |
| 2 | long red chillies, finely chopped, plus extra to serve |
| 2 | green chillies, finely chopped, plus extra to serve |
Sweet and sour sauce:
| 3 tbsp | tomato sauce |
| 3 tbsp | vinegar |
METHOD:
- Place the tuna in a bowl with salt, chilli powder, curry leaves and lime juice. Stir to coat the tuna and set aside to marinate for 10 minutes.
- To make the sweet and sour sauce, combine the tomato sauce and vinegar and set aside until ready to use.
- Heat the oil in a wok over high heat. Once it reaches smoking point, add the onion, garlic and leek. Cook for a few minutes, until the mixture is fragrant and the onion is translucent. Add the chillies and fry for a few minutes, stirring occasionally.
- Add the tuna and toss to coat in the spice mixture. Stir in the sweet and sour sauce and cover. Leave to cook for a few minutes, or until the tuna is just cooked.
- Season with salt and pepper and serve sprinkled with curry leaves and the reserved chilli.
Can also be done with pieces of beef or pork!
Recipe Credits: LINK
