Go Back

Maldivian Tuna Curry

Prep Time15 mins
Cook Time15 mins
Author: Selina Periampillai


  • 500 g tuna steak cut into 2.5cm pieces
  • 1 tbsp coconut oil
  • 4 garlic cloves finely chopped
  • 2 cardamom pods seeds only, crushed
  • 2.5 cm piece of fresh root ginger peeled and finely chopped
  • 10 curry leaves finely chopped
  • 1 green chilli finely sliced
  • 1 onion finely sliced
  • ½ tsp ground fennel seeds
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp black pepper
  • 400 ml tin coconut milk
  • 1 cinnamon stick
  • Sea salt
  • Coriander to garnish


  • Lightly salt the fish and set aside.
  • In a large saucepan, warm the coconut oil over a medium heat until simmering. Add in the garlic, cardamom, ginger, curry leaves and chilli. Let this sauté until fragrant – usually around 30 seconds. Add the onion slices and cook until softened, around 5–7 minutes. Add the rest of the spices: the fennel, cumin, turmeric and black pepper. After around a minute they will mingle together and become aromatic.
  • At this point, transfer everything into a food processor and blend to a coarse paste. Return the paste back to the pan over a medium heat, pour in the coconut milk, holding back one tablespoon for drizzling at the end, and pop in the cinnamon stick and ½ teaspoon salt.
  • Bring to a simmer and gently add the fish pieces to the sauce. They will cook fairly quickly. After 5 minutes, the fish should be tender, opaque and cooked throughout and the curry will be ready to serve. Drizzle over the extra coconut milk, scatter with the coriander and serve with a heap of rice.