For this recipe, I am using fresh tuna fillets. The best size fillet is about 6–7.5 cm (2½–3 in) diameter, giving enough texture and actual fish to balance the spice paste.
Small tuna fillets can also be used, but they should be cut at a fairly acute angle to give the right quantity of ‘meat’ to spice.
I am also giving a recipe for home-made curry oil, which is an optional extra. This has a warm flavour that works well with this dish and could also be used to spice up salads