Made a tuna do more than just swim! From Omani Silqa, to Bibi’s Fish Cakes and now to Tuna Kubba Curry! I was never going to buy a whole juicy, tasty Omani tuna and not use every single part up. If that is one thing I learnt from my grandmother & mother was that nothing was getting wasted.

Method

1. For the curry sauce, fry off your onions till they start to turn brown and caramelise.

2. Add in all your other ingredients and leave it to stew for 1.5hours to allow the dried lime to kick in.

3. For the fish kebabs instead of rolling the fish balls in the egg wash then breadcrumbs, you’ll need to mix them into the mixture and then form the balls and then shallow fry to seal them. Do this all while the curry is boiling.

4. Once the curry has been left to stew and the tuna balls are fried and ready, add them to the curry and leave them to cook for a further 20 minutes.

5. Serve up with some white rice, or better yet eat it the next day when the dried lime have had longer to steep!
   

Ingredients

• 1 TSP Cumin Powder*

• 1 TSP Coriander Powder*

• 1/2 TSP Turmeric

• 1 TSP Cinnamon*

• 1 TSP Black pepper*

• 1 TSP Chilli powder

• 3 TBSP Tomato paste

• 2 Dried Limes (Pierced)

• 1 Red Onion (Chopped small)

• 2 Large tomatoes (Chopped small)

• Salt

• Handful of Chopped Coriander

• 2 Fresh Chillies

• Tuna Fish cakes

• 2 Garlics Mashed or 1 TSP of Garlic Paste

* Instead of cumin, coriander, cinnamon, black pepper you can use my pre-made Baharat mix!