Ceylonese Fish Curry

1. put tuna in a saucepan with a little salt, turmeric and 250 ml of water. Bring to a simmer over medium heat, simmer for 2 min, turning the fish cubes over once, then remove from heat.

Heat the oil in a large frying pan over medium-high heat. When it begins to form streaks, sauté the garlic, ginger, and mustard seeds for 2 minutes. Add the tomatoes, shallots, and chiles, sauté for another minute, then stir in the tuna, 80 ml fish cooking stock, coconut milk, and tamarind pulp. Add salt to taste. Stir until the tamarind pulp is dissolved. 3.

Cover and simmer until the sauce is nicely combined and thickens a little, 8-10 min. Serve over pittu (see recipe) or long-grain rice, adding katta sambol (see recipe) as an additional seasoning.

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