Tuna curry from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 435) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut crepes (Hoppers)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on February 01, 2026

    This is really good. It needs a good amount of salt to bring out the flavors, but the end result is excellent. Although the poaching method for the tuna dirties another pot, it imbues a lot of flavor.

  • Yildiz100 on February 21, 2025

    I was concerned this might be bland since it didn't have as many spices as I expect a curry to have, but it was delicious! Used 280 grams tuna for full amount of sauce ingredients and I liked it with more sauce. Reduced tamarind to 1 tsp per personal taste.

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