Tuna Curry

OK so I am posting a bunch of seafood dishes in a row. I had planned to post a chicken recipe tonight as I have two in hand but I have been so busy, so I will post a zaar members recipe, it was gorgeous, and easier to post as I just have to copy paste the recipe. This one was so quick to prepare and on the table in no time at all and absolutely delicious.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

1 Teaspoon turmeric
1 Cup water
1lb Tuna, in 2 inch cubes
Sea salt
1 Tablespoon coconut oil or vegetable oil
3 Cloves garlic, chopped
2 Teaspoons chopped ginger
1 Teaspoon black mustard seeds
2 Tomato, sliced
2 Shallot, thinly sliced
2 Long green chilies, sliced in half and seeded
1 Cup coconut milk


Method

1. In a medium saucepan mix turmeric in 1 cup water.

2. Add tuna, and season with salt.

3. Place over medium-low heat, and bring to a simmer.

4. Cook for 2 minutes, turning tuna cubes once.

5. Remove from heat.

6. Place a large sauté pan over medium heat, and add oil.

7. When it shimmers, add garlic, ginger and mustard seeds.

8. Cook for 2 minutes.

9. Add tomatoes, shallots and chilies; cook for 1 minute.

10. Add tuna, about 1/3 cup of its cooking water, coconut milk, tamarind and salt to taste.

11. Stir to dissolve tamarind.

12. Simmer, covered, until sauce has blended and thickened slightly, 8 to 10 minutes.

I served mine over coconut chili rice.

All photos taken by me unless otherwise stated.

Chilli Seafood Stir-Fry

I came up with this the other night and really enjoyed it. My hubby is out of town on business at the moment and he is not the biggest fan of scallops. Whereas I love them so I try to make things he doesn't like as much as me, so I can enjoy it guilt free, knowing he is not loving it as much as me.

This is a great quick recipe to make and it tastes awesome or at least I think so. Feel free to change and add whatever seafood you love in this recipe. I made this just for me, I had 5 prawns and 4 scallops so I took the weight of each and multiplied it by 4 and rounded either up or down so it should be quite close on weight. I think the rest should work out fine for 4 people.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

500g Uncooked medium king prawns (I bought mine already peeled)
600g Scallops, no roe
1/2 Teaspoon black pepper
1/2 Teaspoon five-spice powder
2 Red thai chillies, chopped finely (add as many or as little seeds as you want I use nearly all of them as I love spice.)
2 Cloves garlic, crushed
11/2 Teaspoons ginger
2 Tablespoons peanut oil
1 Small red pepper
1 Small yellow pepper
120g Bean sprouts
12 Baby asparagus spears
150g Sugar snap peas
2-3 Tablespoons light soy sauce
1-2 Teaspoons sugar (depending on personal taste
2 Tablespoons fresh chives, chopped finely
1-2 Teaspoons sugar (depending on taste)

Method

1. Combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.

2. Heat half the oil in a wok, stir-fry seafood in batches, until cooked, remove.

3. Heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.

4. Return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)Stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.

Please Note: Cooking times will be longer if not using a wok, wok's get very hot so cook much quicker than regular frying pans.

To Serve: Arrange spoonfuls of veg on plate top with seafood.

All photos taken by me unless otherwise stated.