I promised on Instagram and in my last post about our cooking class that I would share the recipe to make this easy tuna curry recipe from the Maldives. The most surprising thing to me was just how fast it was made. When I think of curry I think of something that has lots of ingredients and needs hours to simmer and get all the flavors to work together. Not so in this case.
For me, there were too many onions in the dish, I would have added about half but I don’t really love the texture of onions in my food. Other than that it’s perfect. I am starting to really like whole pieces of tuna, especially when it’s fresh and doesn’t have the smell or taste of the canned stuff. What can I say I grew up in the middle of the rural Midwestern US, canned tuna was as exotic as it got. I don’t think I ever saw a whole tuna fish until I was an adult!
So if you can’t be in the Maldives, you may as well bring a little bit of the Maldives to you!Print
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