Sweet, spicy, sim­ple

Here’s a dish like the devil dancers: colour­ful and fe­ro­cious

Central and North Burnett Times - - TASTE - GLOBAL FLAVOURS with Pe­ter Ku­ru­vita For all the lat­est and spe­cial events at Pe­ter’s restau­rant, Noosa Beach House, go to noos­abeach­housepk.com.au.

THIS dish can be found on al­most every menu in Sri Lanka. It is a recipe that was mor­phed by the in­flu­ence of dif­fer­ent re­sid­ing cul­tures over the cen­turies. The term “dev­illed” is de­rived from the tra­di­tional coun­try “devil dancers,” known for their colour and fe­roc­ity. Sweet, sour, spicy and sim­ple to make. Goes down per­fectly with a cold beer!

Dev­illed tuna

IN­GRE­DI­ENTS: ◗ 300g tuna steaks, cut into bite-size pieces ◗ 1 tsp chilli pow­der ◗ 1 sprig curry leaves, plus ex­tra to serve ◗ 1 lime, juice only ◗ 2 tbs veg­etable oil ◗ 1 medium onion, peeled, quar­tered ◗ 2 garlic cloves, peeled, finely chopped ◗ 2 leeks, chopped ◗ 3 ba­nana chill­ies, chopped ◗ 2 long red chill­ies, finely chopped, plus ex­tra to serve ◗ 2 green chill­ies, finely chopped, plus ex­tra to serve ◗ 2 toma­toes cut into wedges

For the sweet and sour sauce: ◗ 3 tbs tomato sauce ◗ 3 tbs 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. For 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 leeks.

Once 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.

Stir through the tomato wedges, sea­son with salt and pep­per and serve sprin­kled with curry leaves and the re­served chilli.

PHOTO: SBS TELE­VI­SION MY SRI LANKA DON'

◗ Dev­illed tuna by Pe­ter Ku­ru­vita.

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