Yields Serves 4 to 6 Total Time 1 hr 15 mins
AuthorJulia Lee,
Serve with plenty of rice to soak up the spicy, tangy, creamy gravy.

How to Make It

Step 1
1

Put coriander and cumin in a spice grinder or clean coffee grinder and grind until fine. Transfer to a bowl. Put cashews in grinder and grind into a paste. Add to bowl and stir in turmeric, ginger, and garlic.

Step 2
2

Grate tomato on the large holes of a box grater into another bowl, discarding skin. Set aside.

Step 3
3

Heat oil in a large, straight-sided skillet over medium heat. Crack half the chiles open and add to pan along with onion. Cook, stirring, until onion softens, 2 to 3 minutes. Add peppers and continue cooking until vegetables begin to soften, 3 to 4 minutes. Add spice paste and 1/2 tsp. salt and cook, stirring often, until paste begins to fry, about 2 minutes. Add grated tomato, coconut milk, tamarind, brown sugar, and 3 tbsp. water; add 1 to 2 tbsp. more water if it seems thick. Reduce heat to medium-low and simmer 5 minutes, uncovered.

Step 4
4

Tuck tuna pieces into sauce and gently simmer, covered, turning fish once, until almost cooked through, about 3 minutes. Stir in lime juice and season to taste with salt. Transfer to shallow bowls and top with herbs.

Step 5
5

*Find tamarind concentrate at Indian markets, or add a little extra lime juice instead.

Ingredients

 2 teaspoons coriander seeds
 2 teaspoons cumin seeds
 1/3 cup roasted salted cashews
 1 1/2 teaspoons turmeric
 1 tablespoon finely grated fresh ginger (preferably using a Microplane)
 1 tablespoon finely grated fresh garlic (preferably using a Microplane)
 1 medium tomato, halved crosswise
 1/4 cup vegetable oil
 6 to 8 whole dried arbol chiles, stemmed
 1 medium onion, halved and thinly sliced
 2 small red sweet peppers, cored and seeded, then halved; or 1/2 larger red bell pepper, cut into 1/2-in. slices
 2 small yellow sweet peppers, cored and seeded, then halved; or 1/2 larger yellow bell pepper, cut into 1/2-in. slices
 2 small orange sweet peppers, cored and seeded, then halved; or 1/2 larger orange bell pepper, cut into 1/2-in. slices
  About 1/2 tsp. salt
 1 can (13.5 oz.) coconut milk
 1 tablespoon tamarind concentrate
 1 tablespoon packed light brown sugar
 1 1/2 pounds albacore tuna loin, cut into 3/4-in.-thick medallions
 1 1/2 to 2 tbsp. lime juice
 1 cup loosely packed mixed fresh herb leaves, such as basil, cilantro, and mint, torn if large

Directions

Step 1
1

Put coriander and cumin in a spice grinder or clean coffee grinder and grind until fine. Transfer to a bowl. Put cashews in grinder and grind into a paste. Add to bowl and stir in turmeric, ginger, and garlic.

Step 2
2

Grate tomato on the large holes of a box grater into another bowl, discarding skin. Set aside.

Step 3
3

Heat oil in a large, straight-sided skillet over medium heat. Crack half the chiles open and add to pan along with onion. Cook, stirring, until onion softens, 2 to 3 minutes. Add peppers and continue cooking until vegetables begin to soften, 3 to 4 minutes. Add spice paste and 1/2 tsp. salt and cook, stirring often, until paste begins to fry, about 2 minutes. Add grated tomato, coconut milk, tamarind, brown sugar, and 3 tbsp. water; add 1 to 2 tbsp. more water if it seems thick. Reduce heat to medium-low and simmer 5 minutes, uncovered.

Step 4
4

Tuck tuna pieces into sauce and gently simmer, covered, turning fish once, until almost cooked through, about 3 minutes. Stir in lime juice and season to taste with salt. Transfer to shallow bowls and top with herbs.

Step 5
5

*Find tamarind concentrate at Indian markets, or add a little extra lime juice instead.

Tuna Coconut Curry