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Recipe
Grilled Curry Tuna with a Shrimp and Coconut Puree on a bed of Rice Noodles Recipe
Please reproduce this recipe -and all of mine- for you OWN private use.
I got up early one morning because I wasn’t able to sleep and went outside to get the paper…. still in my boxers! I noticed an article in the food section about a man who was supposedly the king of curry. I just had to read this so, I scampered in out of the morning cold and sat down to read. I found he had 660 recipes for curry dishes and I thought, “Well, how hard could it be to do?” So I went to my note pad and thought “No chicken, there are too many chicken curry dishes but maybe a fish curry? Yeah, but what’s a nice meaty fish? Hmm, ah tuna, a great quality fish.” I wrote down tuna and looked to see if we had any good Thai and Indian products in the pantry. To my surprise I still hadn’t used the tandoori and green curry pastes I had got about six months earlier. “Which one should I use? Hey, I can just try both and maybe make it a fusion dish!” So I used them both and added some Indian spices for the marinade. “Wait” I said to myself,” I need a sauce to go with it. Maybe a nice Thai coconut cream sauce. Hmmm, it needs more to it. How about adding nice shrimp and mushrooms? No, then it’s not a sauce. It’s a stew. I need those flavors though. I know! I’ll add the tuna to make a stew! Ewww, no. I’ll make a smooth sauce pureeing it!” Ha, I knew I had it right then. So when my parents got up I told them my idea.
My dad isn’t fond of curry and said, “Oh, hey that sounds… good? But my mom said she thought it sounded great. My dad agreed once he tried it!
| Prep time: 45 Minutes | Seafood |
| Cook time: 15 Minutes | Servings: 2-3 1 Steak per person |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 555g | |
| Recipe makes 2 servings | |
| Calories 2003 | |
| Calories from Fat 640 | 32% |
| Total Fat 74.52g | 93% |
| Saturated Fat 42.47g | 170% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 506mg | 21% |
| Potassium 432mg | 12% |
| Total Carbs 320.86g | 86% |
| Dietary Fiber 5.5g | 18% |
| Sugars 125.49g | 84% |
| Protein 11.78g | 19% |
Ingredients Convert Measures
- Marinade:
- ¾ teaspoon of curry powder
- ½ teaspoon o f turmeric powder
- 1/8 teaspoon of ground cumin
- 1 teaspoon of onion powder
- ¼ teaspoon of cinnamon
- 1 teaspoon of green curry paste
- 2 teaspoons of tandoori paste
- ¼ cup of olive oil
- Salt and pepper to season
- 2 -3 tuna steaks (depending on the size)
- 4-6 shrimp (depending on amount of tuna steaks)
- Shrimp and Coconut Cream Puree:
- 1 13 oz. can of coconut cream
- 1 teaspoon of green curry paste
- 1 enoki mushroom chopped
- 1 teaspoon o f shredded ginger
- 1 tablespoon of peanut oil
- ¾ cup of peeled shrimp
- Salt and pepper to season
- 16 oz of rice noodles cooked according to the package
Directions
- For the marinade; mix together in a small bowl all ingredients but olive oil, tuna and 1 teaspoon of the tandoori paste. Stir in the olive oil and season the tuna steaks with salt and pepper. Now take the marinade and rub an even coat of it on the tuna steaks. Set aside in the fridge to marinade for 45 minutes.
- To grill the tuna preheat your grill to medium high heat. Make sure that the tuna steaks are evenly coated with the marinade prior to placing on the grill then sear the tuna for 3-4 minutes per side. Mean while coat shrimp with remaining tandoori paste and grill 45 seconds per side or until just cooked.
- For the shrimp and coconut cream puree, heat the peanut oil in a medium sauce pan over medium high heat. Sauté the ginger and enoki until golden brown. Next add the green curry paste and shrimp, sautéing until all is well coated and shrimp is just beginning to cook. Add the coconut cream and bring to a gentle simmer. Simmer five5 minutes before pureeing until smooth in a blender or food processor. Return puree to the pan and season with salt and pepper to your taste.
