MALDIVES TUNA CURRY

(SERVES 6, EASY 60 MINS) Ingredients

45ml (3 tbsp) desiccated coconut

2 red chillies, seeded and sliced 1 green chilli, seeded and sliced 2 spring onions, roughly chopped

3 large cloves of garlic, peeled and roughly chopped

A 2cm piece of ginger, peeled and chopped

30ml (2 tbsp) ghee or 15ml (1 tbsp) butter and 15ml (1tbsp) oil 1 onion, sliced

3 curry leaves plus extra for serving

2 cinnamon sticks

4 cardamom pods, lightly crushed

2.5ml (½ tsp) black mustard seeds

250ml (1 cup) chicken or fish stock

1 x 400g can coconut cream Salt and freshly ground black pepper

3 x 170g cans of tuna chunks in vegetable oil, drained

To serve

Cooked basmati rice A handful of toasted coconut flakes

Chilli flakes

Fresh coriander

Method

Pour 100ml of boiling water over the desiccated coconut and set aside to soak.

With a pestle and mortar or blender combine the chillies, spring onion, garlic and ginger into a smooth paste. In a large frying pan melt the ghee and fry the paste until it’s fragrant, then add the onion, curry leaves, cinnamon sticks, cardamom pods and mustard seeds.

Cook over a low heat for 10 minutes, allowing the onions to soften. Add the chicken stock and bring to the boil.

Reduce to a simmer. After 10 minutes add the soaked coconut with the liquid and the coconut cream to the pan.

Continue cooking over low heat, stirring from time to time, till it thickens. Season.

Add the tuna chunks and heat through without boiling. Season. Serve over rice with a sprinkling of toasted coconut flakes, curry leaves, chilli flakes and fresh coriander.