For the curry paste

14 grams fennel

14 grams cumin

4 grams whole pepper

1 big onion (sliced)

7 curry leaves

½ inch ginger

2 garlic cloves

5 grams red dry chilly

18 grams grated coconut

Enough water to grind above spices

To cook curry

1 tuna lion (curry cut)

8 to 12 curry leaves

5 pandan leaf piece each 2 inch

Chilly (githeyomorus)

2 cups thin coconut milk

1 cup thick coconut milk


  1. Put all curry paste ingredients into a grinder or a food processor and grind to a fine paste.
  2. Add all the curry paste, curry leaves, pandan leaves, chilly into the tuna and leave 15 minutes to marinate.
  3. Put the marinated tuna mixture, salt and thin coconut curry into a sauce pan and cook on low heat until tuna is cooked.
  4. After about seven minutes switch off stove and add thick coconut milk and season with more salt if required. Enjoy!

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