Sunday, 28 October 2012

Restaurant-style Tuna Korma Recipe

As this is a blog, it's not just for reporting the recipes that I cook, it's also for culinary experimentation that I undertake.

This recipe comes from an experiment where I adapted a coconut-based curry originally intended to be made with lamb to be prepared with tuna instead. The recipe is based on a restaurant curry original and is a classic example of a restaurant fish curry. The recipe below is what I came up with:

Restaurant-style Tuna Korma Recipe


500g tuna meat, cubed
250ml basic restaurant curry sauce
100ml vegetable oil
4 green cardamom pods, lightly crushed
2 bayleaves
1/2 medium onion, finely sliced
salt, to taste
2 tsp korma curry powder
125ml warm water
80ml coconut cream
4 tsp granulated sugar
150ml single cream
2 tbsp ghee
cream, to garnish
fresh coriander leaves, to garnish


Heat a little oil in a wok and use to fry the tuna pieces until lightly golden brown on all sides. Remove with a slotted spoon and set aside.

Add the remaining oil in a wok and when hot, add the cardamom pods and bayleaves and fry gently for 1 minute. Now add the onions and stir-fry for about 4 minutes, or until soft and translucent, but not coloured. Season to taste with salt then add the curry powder and fry, stirring constantly, for 2 minutes before adding the curry sauce.

Bring to a simmer then add the water. Stir to combine then bring the mixture to a boil and cook for 4 minutes, stirring occasionally. Reduce to a simmer, cover, and cook gently for about 30 minutes or until the sauce has begun to thicken.

At this point stir in the coconut cream along with the sugar and cream. Bring the mixture just to a boil (do not allow to boil for any time or it may split), reduce to a simmer and cook gently for 10 minutes more, stirring occasionally (add more water if the gravy looks too thick). Finally add the ghee and stir to combine. Add the tuna pieces to the curry sauce, reduce the heat to low, cover and allow the curry to cook for about 10 minutes more or until the tuna is just cooked.

To serve, turn the curry into a warmed serving dish. Pour over a little cream, garnish with coriander leaves and bring to the table.

For a large collection of curry restaurant dishes on this site, see the: Celtnet Restaurant-style Curries page

For more curry recipes, see the Celtnet Curry recipes page or the Celtnet Reastaurant-style Curries page.

For all the curry recipes on this blog, see the curry history and curry recipes page.

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