Devilled tuna recipe
- Cuisine: Sri Lankan
Ingredients300g tuna fillet, cut into bite-size pieces
1 tsp chilli powder
1 sprig curry leaves, plus extra to serve
Juice of 1 lime
2 tbsp oil
1 medium onion, peeled, quartered
3 cloves garlic, peeled, finely chopped
2 medium leeks, washed, chopped
3 banana chillies, chopped
2 long red chillies, finely chopped, plus extra to serve
2 green chillies, finely chopped, plus extra to serve
Sweet and sour sauce
3 tbsp tomato sauce
3 tbsp vinegar
PreparationPlace the tuna in a bowl with salt, chilli powder, curry leaves and lime juice. Stir to coat the tuna and set aside to marinate for 10 minutes.
To make the sweet and sour sauce, combine the tomato sauce and vinegar and set aside until ready to use.
Heat the oil in a wok over high heat. Once it reaches smoking point, add the onion, garlic and leeks.
Once the mixture is fragrant and the onion is translucent, add the chillies and fry for a few minutes, stirring occasionally.
Add the tuna and toss to coat in the spice mixture. Stir in the sweet and sour sauce and cover. Leave to cook for a few minutes, or until the tuna is just cooked.
Season with salt and pepper and serve sprinkled with curry leaves and the reserved chilli.
Sri Lankan Restaurants
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|2.||Blue Elephant||Pennant Hills|
|4.||Annalakshmi on the Swan||Perth|
|7.||Tas Ceylon||Lenah Valley|
|9.||Jazzi's Indian & Continental Restaurant||South Hurstville|
|10.||Flavour of Ceylon||Parramatta|
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Spices have a much greater kick when roasted and ground just before using. Place them in a small dry frying pan and shake over low heat until just fragrant, then remove from the heat and allow to cool before grinding. Over-roasting spices tends to make them very bitter, so make sure you remove the spices as soon as they yield a toasted aroma.
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