Seared Spicy Tuna with Raita
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
2
- Ingredients
- 2 pcs thick Tuna (each about 100 grams)
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- 2 Tbsps Curry powder
- 1 Tomato (sliced)
- ½ tsp sunflower oil
- For Raita
- 100 grams Cucumber
- salt
- 1 pinch Red pepper flakes
- 2 tsps lemon juice
- 1 Tbsp freshly chopped mint
- In Addition
- Lemon wedge
- Homemade Curry Powder (about 18 tablespoons)
- 6 Tbsps Coriander
- 4 Tbsps Turmeric
- 2 Tbsps Cumin
- 2 Tbsps Fenugreek
- ½ Tbsp Mustard seed
- 1 Tbsp black peppercorns
- 1 Tbsp Poppy seeds
- ½ Tbsp dried chili peppers
Preparation steps
1.
Prepare raita. Peel cucumber, halve lengthwise, remove seeds and cut into very small cubes. Place diced cucumber in a colander, sprinkle with salt and let stand for about 15 minutes. Rinse and pat dry. Combine diced cucumber with all raita ingredients and refrigerate.
2.
Combine curry powder, flour, salt and pepper and coat fish pieces well.
3.
Heat oil in a pan and cook fish on all sides briefly. Fish should remain raw inside. Arrange tomato slices on plate, top with fish and garnish with lemon wedges. Serve accompanied by raita.
4.
Toast coriander in a dry pan until fragrant. Add all remaining ingredients and grind in a mortar or in a coffee grinder. Store in glass jar with a lid.
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