Tuna Curry Kerala Style
Published February 14, 2013 | Written by The Healthline Editorial Team
Tuna is one of the healthiest and tastiest of all fishes. Here is a special recipe that comes from the land of fishes, coconuts and backwaters. Fish curry is made spicy by default throughout Kerala, but you may reduce the amount of chili powder according to your personal preferences.
|Serving size:||2 pieces each|
|Calories per serving:||161|
|Total Fat 3.8g||6%|
- 1 pound Tuna fish; cut into medium sized pieces and thoroughly cleaned
- 1 large onion; peeled and chopped
- 2 inch piece of ginger; finely chopped
- 3 cloves of garlic; finely chopped
- 2 green chilies; split lengthwise
- 1/2 teaspoon coriander seeds (methi)
- 3 pieces Kerala Black Kokum
- 2 teaspoon chili powder
- 1/2 teaspoon of Fish Masala powder
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder;
- 2 teaspoon of coriander powder
- 1 Large tomato; chopped and blended to make a thick paste
- 4 cups of water
- 1/2 teaspoon of salt
- 4-6 curry leaves
- 2 tbsp of olive oil
Step by Step:
- Take a shallow pan / Kadai and add oil to it. When the oil is hot, add mustard seeds and coriander seeds and allow them to crackle. Now add the chopped onions and sauté well for 2-3 minutes. When the onions have turned golden brown, add the ginger, green chili and garlic and sauté well for 2-3 minutes on simmer.
- Next add the turmeric powder, fish Masala powder, coriander powder and chili powder and sauté well for 2 minutes on low flame and keep stirring constantly to avoid burning of the spices. When the Masala turns slightly darkish in color, add the tomato paste and mix well.
- Allow to cook well and blend in with the remaining spices. When the oil begins to separate, add water, curry leaves and Kokum. Keep the flame on medium and cover the pan with an airtight lid to enable boiling of water.
- When water is boiling nicely, remove the lid and add the tuna pieces one after another and mix well.
- Allow the fish to cook on low flame for 15 minutes. Switch off the flame and serve with plain rice.