Heat oil in small skillet over medium heat, add the onion, and cook for 1 to 2 minutes. Add the curry powder, apple, and banana, and cook for 4 to 5 minutes stirring continuously. Add 1 1/2 tablespoons water and cook for 4 minutes more, stirring. Remove from the heat and set aside until cool. (Make sure the curry sauce is cool before blending with the mayonnaise or it will separate. Add the curry mixture, mayonnaise, sour cream, salt, and pepper to the bowl of a food processor and blend until smooth. Add a little more water if the curry sauce is too thick. Set aside. Cut the tuna into 1/4-inch dice and place into a very cold bowl. Add the cucumber, 1 teaspoon of chives, 1/2 cup curry sauce, lemon juice, hot sauce and salt. Adjust the seasoning to taste. Cover and place into the refrigerator until ready to assemble. This can all be done up to 3 hours in advance. Heat 1/2-inch of oil in a small skillet over medium heat. When hot, add 2 or 3 pappadams at a time, turning them over when they start to curl. Cook until bubbles appear, or they start to turn golden brown, about 20 seconds. Do not allow them to get to dark or they will have a burnt flavor. Remove and drain on a paper towel. Keep them in a warm oven until ready to use up to 2 hours; this will dry them out and keep them crisp. Arrange 1 teaspoonful of the tuna tartare on each mini pappadam, and garnish with the remaining chopped chives.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of John Villa, Parkview at the Boathouse Restaurant
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