Monday, April 22, 2013

Spice-Braised Tuna

This delicate curry smells amazing while it's cooking, but the spice blend doesn't overpower the tuna. Another plus, unlike a lot of richer Indonesian curries, this one comes together quickly enough for a weeknight meal.

One year ago: Roast Potatoes and Jerusalem Artichokes with Lemon
Two years ago: Lentil, Goat Cheese, and Asparagus Salad

Spice-Braised Tuna (from Cradle of Flavor)
1 tbsp tamarind pulp, dissolved in 3/4 cup warm water
4 tbsp peanut oil
2 cinnamon sticks
2 whole nutmegs, cracked open
1 tsp whole cloves
2 thick stalks lemongrass, tied into a knot
1 lb skinless tuna fillet, cut into 2"x1" pieces
4 tbsp Indonesia sweet soy sauce (kecap manis)
4 tbsp water
2 small tomatoes (170g), cored and quartered
Flavoring Paste
4 shallots (85g), coarsely chopped
3 garlic cloves, coarsely chopped
1 piece ginger, thinly sliced (2 tbsp)
2 - 5 fresh red chiles, stemmed and coarsley chopped

1. To make paste, place ingredients in food processor and pulse into smooth.
2. Heat oil in saucepan or Dutch oven over medium-low heat. Add paste and saute until no longer raw, 5 minutes.
3. Add cinnamon, nutmegs, cloves, and lemongrass. Saute until fragrant, 2 minutes.
4. Add tuna and increase heat slightly. Saute until starting to brown, 3 minutes.
5. Add tamarind extract, sweet soy sauce, and water. Bring to simmer and reduce heat to low. Simmer 4 minutes.
6. Add tomatoes and cook until soft, but not mushy, 2 minutes.
7. Let rest for 10 minutes off-heat and serve.

No comments:

Post a Comment