Method

• 1.
  Place potato in a pan of cold salted water, bring to the boil over high heat. Cook for 3-4 minutes until par-cooked. Drain.
• 2.
  Heat the ghee in a frypan with a lid over medium heat.
• 3.
  Add onion and cook, stirring, for 2-3 minutes until softened.
• 4.
  Add chilli, ginger, garlic and spices, and cook for a further 1 minute or until fragrant.
• 5.
  Add the potatoes, curry leaves and 1 cup (250ml) water.
• 6.
  Cover and cook for 10 minutes, shaking to prevent catching, then remove lid and cook for a further 5-10 minutes until potatoes start to crisp
• 7.
  Remove from heat. Stir in 1/2 tsp sugar and season. Keep warm.
• 8.
  Combine the vinegar, 1/2 tsp salt and remaining 1 tsp sugar in a bowl, stirring until dissolved.
• 9.
  Add red onion and toss to combine. Set aside.
• 10.
  Heat a chargrill pan or barbecue to high.
• 11.
  Season tuna and grill for 1 minute each side or until seared but still rare in the centre.
• 12.
  Remove from pan. Rest, loosely covered with foil, for 5 minutes.
• 13.
  Drain red onion. Add coriander leaves and toss to combine. Season.
• 14.
  Divide tuna and potato curry among plates.
• 15.
  Top with onion mixture, extra chilli and fried curry leaves, if using, to serve.