Time: 20 minutes

1 teaspoon turmeric
1 pound tuna in 2-inch cubes or salmon
Sea salt
1 tablespoon coconut oil or vegetable oil
3 cloves garlic, chopped
2 teaspoons chopped ginger
1 teaspoon black mustard seeds
2 tomatoes, sliced
2 shallots, thinly sliced
2 long green chilies, sliced in half and seeded
1 cup coconut milk
2 teaspoons tamarind concentrate, or more to taste (see note).

1. In a medium saucepan mix turmeric in 1 cup water. Add tuna, and season with salt. Place over medium-low heat, and bring to a simmer. Cook for 2 minutes, turning tuna cubes once. Remove from heat.

2. Place a large sauté pan over medium heat, and add oil. When it shimmers, add garlic, ginger and mustard seeds. Cook for 2 minutes. Add tomatoes, shallots and chilies; cook for 1 minute. Add tuna, about 1/3 cup of its cooking water, coconut milk, tamarind and salt to taste. Stir to dissolve tamarind.

3. Simmer, covered, until sauce has blended and thickened slightly, 8 to 10 minutes. Serve, if desired, over pittu or rice with katta sambol as a condiment.

Yield: 4 servings.

Note: Tamarind concentrate is sold in Middle Eastern and Indian markets.