Poisson au lait de coco mahorais

Name: Poisson au lait de coco mahorais
Total time: 45 min
Yield: Serves 4
Cuisine: Mayotte
Ingredients: 800 g (28 oz) tuna steaks; 400 ml (1⅔ cups) coconut milk; 2 tomatoes; 2 onions; 1 makrut lime (or regular lime); 1 tsp turmeric; 3 garlic cloves; 2 tablespoons oil

Mayotte tuna in coconut milk

⏱ 45 minServes 4Easy590 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

800 g (28 oz)tuna steaks
400 ml (1⅔ cups)coconut milk
2tomatoes
2onions
1makrut limeor regular lime
1 tspturmeric
3 clovesgarlic
2 tbspoil

800 g (28 oz) tuna steaks
400 ml (1⅔ cups) coconut milk
2 tomatoes
2 onions
1 makrut lime or regular lime
1 tsp turmeric
3 cloves garlic
2 tbsp oil

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 sauté pan (28 cm / 11 in)

1 deep dish (2 L / 2 qt)

1 paring knife

1 fine grater

03 — Method

Rinse the tuna steaks, rub with the makrut lime zest and juice and a little salt, then marinate in the fridge for 15 minutes.
Slice the onions, chop the garlic (germ removed) and the peeled tomatoes, and have them ready for the coconut sauce.
Heat the oil in the sauté pan and sear the tuna steaks for 1 minute per side, then set them aside carefully in the deep dish.
Soften the onions and garlic in the pan, sprinkle with turmeric, then add the tomatoes and cook down for 5 minutes into a soft golden sauce.
Pour in the coconut milk, bring to a gentle simmer, then return the tuna and cook gently for about 10 minutes, basting often.
Adjust the seasoning with a little makrut lime zest and serve hot over white rice with the golden citrusy sauce.