Fausi’s tuna curry recipe

Created by Peter Kuruvita

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Cuisine: Indonesian
Serves 8

Ingredients

2 tbsp generic curry powder blend
2 salam leaves (see note)
2kg diced fresh tuna
500ml (2 cups) coconut cream
Salt and pepper, to taste
Steamed rice, to serve

Paste
6 red bird's-eye chillies
2 pieces fresh turmeric, peeled
8 golden eschallots
10 candlenuts
6 cloves garlic
3cm knob galangal, peeled
1 stalk lemongrass, smashed and left whole
375ml (1½ cups) palm oil

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Preparation

For the paste, place all the ingredients except 125ml (½ cup) of the palm oil into a spice grinder or food processor and blend to a smooth paste.

Heat the remaining palm oil in a wok over high heat. Add the paste and cook for about 5 minutes or until fragrant. Stir in the curry powder and salam leaves, then add the tuna and gently stir, making sure the tuna doesn’t break up.

Add the coconut cream, season to taste and bring to the boil. Simmer over low heat for 5 minutes, then remove from the heat and stand for 30 minutes before serving with steamed rice.

Note: Salam leaves are Indonesian bay leaves. You can substitute with curry leaves or bay leaves.

If you enjoyed this Fausi’s tuna curry recipe then browse more Indonesian recipes, curry recipes, seafood recipes, easy recipes and our most popular hainanese chicken rice recipe.

Indonesian Restaurants

Displaying 10 of 71 Indonesian Restaurants.

	Restaurant	Book Online	Suburb
1.	Abell's Kopi Tiam		Manuka
2.	Vanidol's		North Hobart
3.	Sparrow		Highgate
4.	Bali Grill		Rosalie
5.	Green Papaya		East Brisbane
6.	Warung Agus		West Melbourne
7.	Huong Huong		Marrickville
8.	Ayam Goreng 99		Kingsford
9.	Slamet's Indonesian Restaurant		North Narrabeen
10.	Buddha Belly Cafe		Terrey Hills

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