Sydney Seafood School :: Albacore & Chickpeas in Spiced Yoghurt Sauce

Ingredients

• 700g thick Albacore steaks, skin off
• 1½ teaspoons ground turmeric
• Salt flakes and freshly ground black pepper, to taste
• 2 tablespoons ghee (see notes)
• 1 teaspoon brown mustard seeds
• 16 curry leaves (see notes)
• 2 brown onions, halved and finely sliced
• 400g cooked chickpeas, rinsed and drained
• 2 small green chillies, finely sliced
• 3cm piece ginger, cut into fine slivers
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 200g thick natural yoghurt
• ¼ cup coriander leaves
• Steamed basmati rice, to serve