👨‍🍳 Instructions

1. 1

   Pat the tuna fillets dry with paper towels and season with salt and pepper. Set aside.

   💡 Tip: Ensuring the fish is dry helps it sear better.
2. 2

   Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

   💡 Tip: Use a good quality oil for better flavor.
3. 3

   Add minced garlic, chopped red chili peppers, and grated ginger to the skillet. Cook for another 2 minutes until fragrant.

   💡 Tip: Adjust chili quantity based on your spice preference.
4. 4

   Stir in the turmeric powder and cook for 1 minute to release its flavors.

5. 5

   Add the tamarind paste and water. Stir well and bring the mixture to a simmer.

   💡 Tip: Ensure the tamarind paste is fully dissolved.
6. 6

   Pour in the coconut milk and fish sauce. Stir well and bring the mixture to a simmer. Reduce heat to low and let it simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.

   💡 Tip: Simmering allows the flavors to meld together.
7. 7

   While the sauce is simmering, you can lightly sear the tuna chunks in a separate pan for a minute or two per side if desired for extra texture, or add them directly to the simmering sauce.

   💡 Tip: Searing is optional but adds another layer of flavor and texture.
8. 8

   Add the tuna chunks to the simmering sauce. Cook for 4-5 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the tuna.

   💡 Tip: Tuna cooks quickly; overcooking will make it dry.
9. 9

   Remove from heat and stir in the lime juice and chopped cilantro.

   💡 Tip: Adding lime juice and cilantro at the end preserves their fresh flavor.
10. 10

    Taste and adjust seasoning with salt and pepper if needed. Serve hot with steamed rice.

    💡 Tip: Serve immediately for the best flavor and texture.