Seychelles Tuna with Safran and Coconut Milk

Ingredients:

1.5 kg 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 cardamom seeds

400 ml coconut milk

A few curry leaves

Cooking Instructions:

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.

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