Tuna Curry
Tuna is a salt water fish which is high in amount of phosphorus and richly packed with protein. Fresh tuna is mostly used in sushi. Tuna sandwiches, salads and casseroles are quite popular in the West. We Indians, especially Keralites prepare it in our traditional style using our spices and garcinia cambogia or kudam puli. You can make this curry with freshly ground
coconut or coconut milk too. I shall update that recipe soon 🙂 So, this is a simple yet spicy red coloured fish curry for my protein seeking hubby.
This curry like most fish curries taste better the next day. Also make sure to make this in an earthen pot or meen chatti. You can increase or decrease the amount of kudam puli according to your taste and the quality. Mine is too sour and I usually remove it after the curry boils well. Please do try and share your thoughts. Another tip is to use a bright red coloured chili powder so that your curry looks bright and red.
Ingredients:
- Tuna pieces 500 grams
- Salt to taste
- Shallots 7-8
- Green chilies 2-3
- Ginger 2 inch piece
- Garlic 7-8 cloves
- Garcinia cambogia/Kudam puli 3-4 pieces
- Turmeric powder 1/2 tsp
- Red chili powder 2-3 tsp
- Coriander powder 2 tsp
- Mustard seeds 1/2 tsp
- Fenugreek seeds 8-10
- Fenugreek powder 1/4 tsp
- Curry leaves handful
- Refined oil 2 tbsp
- Coconut oil 1 tbsp
Method:
- Wash the tuna pieces and marinate it with turmeric powder. Keep it aside for 10-15 minutes.
- Peel the shallots and slice them finely. Slit the green chilies into half and grate the ginger and garlic.
- Heat oil in a meen chatti (earthern pot) and add mustard seeds and Fenugreek seeds.
- When they crackle, add the sliced shallots and green chilies and fry them till translucent.
- Now add the grated ginger and garlic and cook till they are golden.
- Mix the turmeric powder, chili powder and coriander powder with two tablespoons of water and make a smooth paste.
- Reduce the flame and add this masala paste to the fried onion mixture and cook till the raw smell goes off.
- Now add water and salt to taste. Bring this to a boil.
- Meanwhile, wash and soak the kudam puli and add it to the boiling curry.
- Slide in the fish pieces slowly and swirl the pot.
- Cover and cook for 10-12 minutes or till the fish is cooked well. Do not stir with a ladle.
- Sprinkle the Fenugreek powder and swirl again.
- Finally, drizzle coconut oil and garnish with fresh curry leaves.
- Enjoy this spicy protein rich tuna curry with Kerala red rice.
