Recipe: Tuna Tikka Curry

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

  1. Rinse the fish, pat dry with paper towel and place in a large shallow dish.
  2. 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.
  3. 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.
  4. 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 raitaTuna Tikka STORy

  1. Combine all the ingredients in a large bowl by mixing gently with a spoon.
  2. The raita will keep in an airtight container in the fridge for 3–4 days.

Serves 3-4

Recipe and image from Eat Right For Your Shape by Lee Holmes (Murdoch Books) available now in all good bookstores and online.

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