This Salted Tuna Tail Curry- Kari Lake Ton Sale- cooked with coconut milk and aubergine, is a creamy fragrant curry that will excite your taste buds. The coconut milk adds smoothness and sweetness to an otherwise salty curry and the aubergine, with its fleshy texture, compliments the dryness of the tuna tail. A perfect match!
- 750 g deboned salted tuna tail
- 1 medium aubergine- cubed
- 1 tbsp vegetable oil
- 2 tins coconut cream or fresh milk from three coconuts
- 3 cloves garlic – crushed
- ½ white onion, roughly chopped
- 1 goat chilli- sliced in two
- ½ tsp turmeric powder
- 1 tsp crushed ginger
- 2 tbsp curry powder
- Salt and pepper to taste
- 2 cloves
- 2 dry cinnamon leaves or a small piece of cinnamon quill
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Soak the salted tuna tails in cold water for about two to three hours. This will dilute the salt as well as rehydrate the tails.
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Wash the tails in cold running water to remove salt on its surface
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Place the tails in a pot and boil on medium heat for about 15 minutes or until soft.
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Remove the tails from the cooking liquor and allow them to cool. If they are still very salty, wash once more and allow them to drain
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Allow the tails to cool down and use a small knife to thoroughly clean the scales from the skin. This can be quite tedious.
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Wash thoroughly and then cut them into small bite size pieces, keep.
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Place all ingredients in a medium cooking pot, stir to roughly mix them all together and bring to the boil
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Once it starts to boil, turn the heat to a simmer.
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Let simmer without lid on for about 20 minutes.
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Serve with plain boiled rice, cucumber salad, and green pawpaw chutney accompanied with a vegetable asar.
- The tuna tail used in this dish is not the actual tail fin, but the piece of the fish that is about 10cm long located at the base of the tail fin. It is deboned, salted and airdried.
- You may decide to remove the seeds from the chilli if you prefer a mild curry or add extra chilli if you want a spicy kick. The Seychellois traditionally do not remove seeds form their chilli.
- The goat chilli gives your curry that extra spicy dimension. You may decide to remove it before serving or leave it in the curry for that surprise kick!
- You may decide to remove the whole cloves and cinnamon quill before service.