Simmer fresh tuna in a coconut curry sauce until it's flaky and tender for this 30-minute curry.

Ingreadients:

• 1 pound tuna steaks (about 1 1/2 inches thick), cut into 1 1/2-inch pieces
• 2 teaspoons kosher salt, divided, plus more to taste
• 1/2 teaspoon black pepper, divided, plus more to taste
• 1 tablespoon refined coconut oil
• 1 white onion, chopped (about 1 3/4 cups)
• 5 fresh or frozen curry leaves
• 5 large garlic cloves, finely chopped (about 3 tablespoons)
• 1 to 2 green Thai chiles, thinly sliced (about 1 to 2 tablespoons)
• 1 tablespoon finely grated peeled fresh ginger (from 1 [3-inch] piece)
• 2 green cardamom pods, crushed 
• 1 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1 1/2 cups well-stirred unsweetened coconut milk
• 1 cinnamon stick
• Chopped fresh cilantro, for garnish
• Steamed basmati rice, for serving

Direction

1. Pat fish dry using paper towels; sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
2. Heat oil in a large saucepan over medium. Add onion; cook, stirring often, until softened, 5 to 7 minutes. Add curry leaves, garlic, chiles, and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add cardamom, turmeric, garam masala, cumin, and remaining 1/4 teaspoon black pepper; cook, stirring constantly, until fragrant, about 30 seconds.
3. Add coconut milk, cinnamon stick, and remaining 1 teaspoon salt. Scrape bottom of pan to loosen any browned bits; bring to a simmer over medium-high. Nestle fish in sauce. Reduce heat to medium; cook until fish is tender and opaque, about 5 minutes, turning fish once halfway through cooking time. Season with additional salt and black pepper to taste. Garnish with cilantro. Serve immediately with rice.