Maldives-style albacore tuna curry with basmati rice

  1. Using a pestle and mortar, crush the cardamom seeds with the curry leaves and fennel seeds. Cook the rice according to packet instructions.
  2. Heat the coconut oil in a large pan and add the turmeric and cumin along with your crushed curry leaves, cardamom and fennel seeds. Stir until fragrant, then add the chopped onion and stir again. Cook for 2 minutes, then add the garlic, chilli and ginger with a pinch of salt. Cook over a low heat, stirring regularly for 10 minutes, until the onion is soft.
  3. Stir in the coconut milk. Then, using a hand blender, blend the sauce until smooth. Add the hot stock and cinnamon stick, then simmer for 5 minutes. Gently add the tuna and simmer for a further 5 minutes. Remove from the heat, squeeze in the juice of half a lime and discard the cinnamon stick.
  4. Serve the curry immediately with the rice, coconut yoghurt and lime wedges. Garnish with coriander and chilli to taste.

What you’ll need:

  • 250g LEAP albacore tuna pan-fry pieces
  • 5 cardamon pods
  • 10 curry leaves
  • 1 tsp fennel seeds
  • 150g basmati rice
  • 1 tbsp coconut oil
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • 1 large onion, roughly chopped
  • 2 large cloves garlic, crushed
  • 1 green chilli, roughly chopped
  • 1 tbsp fresh ginger, peeled and grated
  • 400ml coconut milk
  • 1 cinnamon stick
  • 100ml veggie or fish stock
  • 1 lime

To serve:

  • Fresh coriander
  • Coconut yoghurt
  • Extra green chilli, chopped