Patak’s Goan Fish Vindaloo

Serves: 4 people
Preparation time: 2 hrs 15 mins
Cooking Time: 15 mins

Ingredients
• 4 fresh tuna steaks
• 2 whole red chillies
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 200g onions, chopped
• 1½ tbsp vegetable oil
• 4 tbsp Patak's Vindaloo Paste
• 150g potatoes, peeled and diced
• 2 tbsp tomato paste
• 150g canned chopped tomatoes
• 1 tbsp fresh coriander, chopped
• 50ml coconut milk
• 250ml water

Method
Marinate the tuna steaks with 1½ tbsp Patak's Vindaloo Paste, cover and refrigerate for 2 - 3 hours.
Heat the oil in a pan, add the cumin and mustard seeds, when they crackle stir in the sliced onions and fry until golden brown.
Add the remaining Patak's Vindaloo Paste and fry for 2 - 3 minutes, add the tomato paste and chopped tomatoes and cook for a further 5 minutes.
Add the potatoes and stir in the water, bring to the boil then turn down the heat and simmer until the potatoes are cooked.
Add the coconut milk and fresh coriander.  Adjust the seasoning and cook for a further 2 minutes.
In a frying pan, sear the tuna steaks for 2 - 4 minutes on each side and serve hot with the Goan Vindaloo sauce and pilau rice.

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