Tuna Ambul Thiyal

SERVES 2-4 AS A SIDE DISH

Ambul thiyal, Emily explains, is a dry, sour and spicy curry. “Goraka – a yellow fruit that turns black and sour when sun-dried and is traditionally used in the dish – is cooked in a clay pot, giving a slightly smoky, tangy flavour, which helps preserve the fish. A hangover from the days of no refrigeration, goraka can be hard to find in the UK, so I have replaced it with lime juice, tamarind and ginger.

500g fresh tuna steaks

1tsp chilli powder 2tbsp roasted curry powder 1tsp freshly ground black pepper 1tbsp vegetable or coconut oil Handful of curry leaves 5g pandan (if you can find it) 2 small red onions, thinly sliced 1-2 green bird’s-eye chillies, de-seeded and sliced 10g fresh ginger, peeled and sliced 10g garlic, peeled and sliced 1tsp sea salt, plus extra pinch 1tbsp tamarind paste 1 cinnamon stick, broken in half Squeeze of lime juice

TO SERVE

Handful of coriander leaves 1 lime, cut into wedges Sliced avocado and green salad (optional)

● Chop the tuna into 3cm pieces and marinate with the chilli powder, curry powder and black pepper. Set aside.

● Heat the oil in a saucepan and, when beginning to smoke, add the curry leaves followed by the pandan, onions, green chillies, ginger and garlic. Season with the salt. Fry for a couple of minutes then add the fish and two tablespoons of water, and the tamarind paste, cinnamon and a big pinch of salt. Stir and cook on a high heat for a minute then add a squeeze of lime juice.

● Serve with coriander leaves and lime wedges, with some sliced avocado and a green salad, if you like.