Methods

1. In a pestle and mortar, add the whole spices in and pound until broken down into a coarse grind. Stir through the rest of the masala ingredients.
2. Tip the spices into a large bowl, stir through the tamarind and a drizzle of oil, season to taste with salt - the spice mix should taste tangy, spicy and make you pucker.
3. Chop the tuna into 3cm cubes, add the spice mix, stir and set aside to marinate.
4. Meanwhile, peel and thinly slice the shallots. In the empty pestle and mortar, bash the ginger, garlic and turmeric until broken down and a paste forms (this is the best way to not stain your fingers with turmeric.)
5. Thinly slice the red onion. Place into a bowl with the vinegar, season to taste with salt, set aside to pickle. Thinly slice the cucumber on top of the onions, toss, taste and season with more salt if needed, set aside.
6. Place a frying pan (that has a lid) onto medium-high heat. Once hot, pour in half of the coconut milk. Cook, stirring occasionally until it splits and the solids are golden, 5-10 minutes. Then, add the shallot and sweat until translucent, 5-7 minutes. Stir through the ginger, garlic turmeric paste until fragrant, then turn the heat down to medium-low. Add the marinated fish, water and remaining coconut milk in. Gently stir, then place a lid on and cook for 5-8 minutes, until the fish is cooked through. Taste and season with more tamarind purée and fish sauce, if needed.
7. Reheat the rice and share between plates. Top with the fish curry, spooning the sauce over.  Serve with the cucumber salad.