Tuna Caldine

Name: Tuna Caldine
Ingredients: 3 tamarind pods; 2 teaspoons black peppercorns; 2 teaspoons coriander seeds; 2 teaspoon cumin seeds; 2 tablespoons ground almonds; 2 teaspoons turmeric; 4 tablespoons peanut oil; 1 medium onion, halved and thinly sliced; 3 garlic cloves, chopped; 1 tablespoon finely chopped fresh ginger; Salt; 1 1/4 cups coconut milk; 3 serrano chiles, seeded and thinly sliced; Juice of one large lime; 1 1/2 pounds excellent quality tuna, cut into 1 1/2-inch cubes; 2 tablespoons chopped fresh cilantro (optional, for garnish); Rice, for serving

17 ingredients

5 steps

Ingredients

3 tamarind pods
2 teaspoons black peppercorns
2 teaspoons coriander seeds
2 teaspoon cumin seeds
2 tablespoons ground almonds
2 teaspoons turmeric
4 tablespoons peanut oil
1 medium onion, halved and thinly sliced
3 garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
Salt
1 1/4 cups coconut milk
3 serrano chiles, seeded and thinly sliced
Juice of one large lime
1 1/2 pounds excellent quality tuna, cut into 1 1/2-inch cubes
2 tablespoons chopped fresh cilantro (optional, for garnish)
Rice, for serving

Directions

1

In a medium bowl, pour 3/4 cup boiling water over the tamarind pods and set aside to soak.
2

Combine the peppercorns, coriander seeds and cumin seeds in a spice grinder and grind until quite fine. Add the ground almonds and grind again briefly. Add the turmeric to the spice mixture and set aside.
3

Using a potato masher or the back of a wooden spoon, crush the (now soft) tamarind pods to release the pulp, stirring to combine with the water, which will turn cloudy and sort of pinkish-brown. Strain the liquid through a fine mesh sieve into a small bowl and discard the pods. Set aside.
4

Heat the oil in a large, wide saute pan over medium heat, add the onion, garlic, ginger and a large pinch of salt and cook gently for about 5 minutes, until starting to soften. Stir in the spices and cook for another couple of minutes, until quite fragrant.
5

Add the coconut milk, chiles, 2/3 cup of the tamarind water, and the lime juice and simmer for about 3 minutes, stirring occasionally. Salt the tuna pieces lightly and add them to the pan, reducing the heat to low. Simmer until the tuna is just cooked through, 4 to 5 minutes, turning the pieces once halfway through so they cook evenly. Taste and add more salt if needed, and garnish with the cilantro. Serve with rice.