Be inspired by this lip-smacking Ayurvedic tri-dosha dish – an antioxidant and omega-3-rich meal that will melt in your mouth and satisfy and delight the whole family.
Ingredients – main (vata, pitta, kapha)
4 tuna steaks
ghee, for frying
salad leaves and carrot and beetroot raita, to serve
Ingredients – marinade
260 g (9¼ oz/1 cup) sheep’s milk yoghurt
2 green chillies, seeded and chopped
handful of coriander (cilantro) leaves, chopped
2 tablespoons lime juice
1 tablespoon crushed garlic
1 tablespoon freshly grated ginger
1 tablespoon mustard oil
1 teaspoon Celtic sea salt
¾ teaspoon ground turmeric
½ teaspoon garam masala
½ teaspoon freshly cracked black pepper
½ teaspoon cumin seeds, toasted in a dry frying pan
Method – main
- Rinse the fish, pat dry with paper towel and place in a large shallow dish.
- Combine all the marinade ingredients in a blender. Add this mixture to the tuna and mix gently with a spoon to coat. Cover and refrigerate for 2 hours.
- Heat a little ghee in a large frying pan over medium heat or on a barbecue hotplate and cook the tuna for 4–5 minutes on each side or until cooked to your liking.
- Serve with salad leaves and carrot and beetroot raita.
Ingredients – carrot and beetroot raita (vata, pitta)
520 g (1 lb 2½ oz/2 cups) sheep’s milk yoghurt
1 raw beetroot (beet), peeled and grated
1 carrot, grated
1 onion, finely chopped
1 small capsicum (pepper), finely chopped
1 garlic clove, crushed
1 teaspoon ground cardamom
Himalayan salt, to taste
Method – carrot and beetroot raita
- Combine all the ingredients in a large bowl by mixing gently with a spoon.
- The raita will keep in an airtight container in the fridge for 3–4 days.