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Ingredients

2 Tbsp coconut oil or other cooking oil
1 large yellow onion finely chopped
1 tsp fresh ginger grated
2 gloves garlic minced
1 Tbsp curry powder
1 15oz can coconut milk
1 cucumber cut into half moons
3-4 Tbsp soy sauce
1 lb raw tuna cubed

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Tuvalu: Tuna Coconut Curry

Cuisine:
  • Medium

Ingredients

Directions

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Like its neighbor Nauru, prior to embarking on this culinary journey, I had no idea that Tuvalu existed.  The small island nation – made up of nine islands  formerly known as the Ellice Islands – is located in the South Pacific.  There is some variation across the islands, but unsurprisingly, fish is the primary protein and a common element of Tuvalu cuisine – as is coconut.  Rice now forms a significant portion of the diet, but pulaka – a swamp crop similar to taro – was the more traditional carbohydrate making up the bulk of the Tuvaluan diet – especially on the outer islands.

This dish doesn’t incorporate pulaka, which isn’t easy to find in these parts, but does rely on coconut and fresh fish.  This curry was easy to make and really, really tasty.  I imagine you could make it with any firm white fish. The one thing I’ll note is that it’s a delicate balance to cook the fish enough to get the flavors of the curry without overcooking it, and this dish is going to be best when you first cook it – reheating as leftovers leads the fish to be less tender.

Recipe fro: Global Table Adventure

Steps

1
Done

Heat oil in a large skillet or wok. Cook the onions over medium-high heat until softened, about 5 minutes. Add on the ginger, garlic, and curry powder. Reduce heat to medium and cook until fragrant.

2
Done

Stir in the coconut milk, green onion, and cucumber. Season with soy sauce, to taste.

3
Done

Add the tuna. Cook until tuna is done to preference, stirring regularly. Try not to overcook. Serve over white rice, garnished with some extra green onions!

Johanna

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