Nikki Hutteman

(serves 6),

3 brown onions
4 cloves of garlic
30 cm piece of fresh ginger
2 fresh red chillies, deseeded
1 large bunch of fresh coriander leaves picked
1 red pepper, deseeded
1 yellow pepper, deseeded
oil /ghee or butter, large knob or good splash of either
2 teaspoons brown mustard seeds
2 teaspoons fenugreek seeds
2 teaspoons fennel seeds
1 handful of curry leaves
big chunk of fresh tuna from Bermagui, enough to feed 6, cut into large bite size pieces
sea salt
freshly ground black pepper
300 g ripe cherry tomatoes, quartered
1 tin light coconut milk
4 lemons

Method
Creamy, rich and packed with spices, this bake is fresh and flavoursome.
Preheat the oven to 160ºC/325ºF/gas 3. Peel and finely slice the onions, garlic and ginger. Finely slice the chillies and coriander stalks and roots, then slice the peppers. In a large frying pan add the oil or butter, the spices and curry leaves. Fry for 2 minutes, then add the chopped veg, garlic and coriander stalks and roots. Cook for about 15 minutes, or until soft and golden, stirring occasionally.
Put this mix into a large baking dish and scatter tuna pieces amongst veg/spice mix. Add the tomatoes and coconut milk. Season the sauce to taste with salt, pepper and juice of 1 lemon, bake approx. 20 mins, then sprinkle with the reserved coriander leaves and serve straight to the table with lots of lemon wedges on side for extra tang, for guests to help themselves. This is delicious served with spiced rice, some fresh green beans, poppadums and a cold beer. Prawns can be added to this dish for extra flavour