Serves: 4
Ingredients:
1.2kg tuna, cut into cubes – or use any firm fish
Salt and pepper
65ml oil
500g onions, chopped
35g crushed garlic
35g crushed ginger
35g thyme, finely chopped
35g parsley, finely chopped
60ml light vinegar
500ml (2 cups) water
10g sugar
60g hot curry powder
20g turmeric
Pinch of cinnamon
10g crushed chilli
15ml (1 tbsp) tomato paste
Method:
- Season the fish well with salt and pepper and keep in a cool place.
- Heat the oil, add the onions, garlic, ginger, thyme and parsley and stir for 2 minutes.
- Add the fish and cook over low heat for 5 minutes, stirring slowly.
- Mix the vinegar, water, sugar, curry powder, turmeric, cinnamon, chilli and tomato paste together and add to the tuna mixture. Simmer until the sauce thickens.
- Serve with rice, vegetables, salad or chutney.
• This recipe from ‘Fish & Seafood recipes of the Seychelles Islands’ by Flavien Joubert was prepared by chef Erryl Morel, Seychelles Tourism Academy. #TasteSeychelles
