- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1/3 cup roasted salted cashews
- 1 1/2 teaspoons turmeric
- 1 tablespoon finely grated fresh ginger (preferably using a Microplane)
- 1 tablespoon finely grated fresh garlic (preferably using a Microplane)
- 1 medium tomato, halved crosswise
- 1/4 cup vegetable oil
- 6 to 8 whole dried arbol chiles, stemmed
- 1 medium onion, halved and thinly sliced
- 2 small red sweet peppers, cored and seeded, then halved; or 1/2 larger red bell pepper, cut into 1/2-in. slices
- 2 small yellow sweet peppers, cored and seeded, then halved; or 1/2 larger yellow bell pepper, cut into 1/2-in. slices
- 2 small orange sweet peppers, cored and seeded, then halved; or 1/2 larger orange bell pepper, cut into 1/2-in. slices
- About 1/2 tsp. salt
- 1 can (13.5 oz.) coconut milk
- 1 tablespoon tamarind concentrate
- 1 tablespoon packed light brown sugar
- 1 1/2 pounds albacore tuna loin, cut into 3/4-in.-thick medallions
- 1 1/2 to 2 tbsp. lime juice
- 1 cup loosely packed mixed fresh herb leaves, such as basil, cilantro, and mint, torn if large
- calories 511
- caloriesfromfat 49 %
- protein 34 g
- fat 28 g
- satfat 14 g
- carbohydrate 32 g
- fiber 3.1 g
- sodium 281 mg
- cholesterol 51 mg
How to Make It
Put coriander and cumin in a spice grinder or clean coffee grinder and grind until fine. Transfer to a bowl. Put cashews in grinder and grind into a paste. Add to bowl and stir in turmeric, ginger, and garlic.
Grate tomato on the large holes of a box grater into another bowl, discarding skin. Set aside.
Heat oil in a large, straight-sided skillet over medium heat. Crack half the chiles open and add to pan along with onion. Cook, stirring, until onion softens, 2 to 3 minutes. Add peppers and continue cooking until vegetables begin to soften, 3 to 4 minutes. Add spice paste and 1/2 tsp. salt and cook, stirring often, until paste begins to fry, about 2 minutes. Add grated tomato, coconut milk, tamarind, brown sugar, and 3 tbsp. water; add 1 to 2 tbsp. more water if it seems thick. Reduce heat to medium-low and simmer 5 minutes, uncovered.
Tuck tuna pieces into sauce and gently simmer, covered, turning fish once, until almost cooked through, about 3 minutes. Stir in lime juice and season to taste with salt. Transfer to shallow bowls and top with herbs.
*Find tamarind concentrate at Indian markets, or add a little extra lime juice instead.