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Before you jump to Tuna curry recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
You already know that the body requires the heart to be healthy. Think about this: How can the rest of your body remain healthy if your heart is in unhealthy? You already know that regular exercise and a healthy lifestyle are imperative in terms of the overall health of your heart. Still, are you aware that there are some foods that have been found to help you improve the health of your heart? Go on reading to find out which foods are beneficial for your heart.
Fish is basically the healthiest food out there. You’re probably already aware of this as your health care provider has told you to consume some fish at least two or three times every week. This is especially true for people whose hearts are not in good shape. Fish is rich in Omega 3’s which are elements that process cholesterol and turn it into healthy energy. Try to eat fish a couple of times each week.
There are a whole lot of foods that you can add to your diet that will be great for your body. It’s true that every food brought up in this article can help your body in many ways. These foods are particularly beneficial for the heart, though. Try to begin consuming these hearty foods regularly. Your heart will benefit greatly!
We hope you got insight from reading it, now let’s go back to tuna curry recipe. To make tuna curry you need 14 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Tuna curry:
- Prepare 2 tbsp generic curry powder blend
- Use 2 salam leaves (see Note)
- Get 2 kg diced fresh tuna
- Get 500 ml (2 cups) coconut cream
- Get to taste salt and pepper,
- Take steamed rice, to serve
- Provide 6 red bird's-eye chillies
- Use 2 pieces fresh turmeric, peeled
- Take 8 golden eschalots
- Provide 375 ml (1 1/2 cups) palm oil
- Get 10 candlenuts
- Provide 6 garlic cloves
- Prepare 3 cm knob galangal, peeled
- Take 1 stalk lemongrass, smashed and left whole
Instructions to make Tuna curry:
- For the paste, place all the ingredients except 125 ml (½ cup) of the palm oil and the lemongrass into a spice grinder or food processor and blend to a smooth paste.
- Heat the remaining palm oil in a wok over high heat. Add the paste and lemongrass and cook for about 5 minutes or until fragrant. Stir in the curry powder and salam leaves, then add the tuna and gently stir, making sure the tuna doesn’t break up.
- Add the coconut cream, season to taste and bring to the boil. Simmer over low heat for 5 minutes, then remove from the heat and stand for 30 minutes before serving with steamed rice.
- NOTES - - Salam leaves are Indonesian bay leaves. You can substitute with curry leaves or bay leaves.
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