Tuna fish curry, it is spicy and flavorful curry in kerala style but without coconut. I have got this recipe from a food group and tried last week when we got the fresh tuna. It is a very good combination with palakkadan matta rice and definitely it will go with other rice and especially a good combination with Tapioca. It tastes better next day because tuna chunks also get soaked in the spices and its yummy on next day. Here is recipe for you all to try.
- Tuna Fish 500 gm, medium size chunks
- Shallots / Small Onion 10 to 12 nos
- Tomato 1 medium size, sliced
- Tamarind 1 lemon size, soaked in luke warm water
- Fenugreek greek seeds 1 tsp
- Dry Red Chilli 10 nos
- Coriander Seeds 3 tsp
- Turmeric Powder 1 tsp
- Black Pepper Seeds 2 tsp
- Curry Leaves 3 sprig
- Coconut Oil
Clean and chop the tuna fish and rinse well with water. Drain water well and keep it aside. Heat a pan with 1/2 tsp of coconut oil and add dry red chilli, black pepper seeds, coriander seeds and shallot saute for 4 to 5 minutes on medium flame and keep it aside, allow to cool. Then grind them into a smooth paste.
Heat the pan or kadai or manchatti with 1 tsp of coconut oil and add fenugreek seeds, once it leaves aroma add ground masala and saute for few seconds then add tamarind water , tomato, 2 sprig curry leaves and salt. Bring to boil on medium heat.
Once the gravy is boiling add tuna fish chunks cover it with lid and cook for 6 to 8 minutes on medium flame. Open and check the salt if need add accordingly. Now add 1 sprig curry leaves and 1/4 tsp of coconut oil and cook for few more minutes. Switch off the stove and serve with warm rice or roti or Tapioca.
NB: Please adjust spice level according to your tolerance. If you dont want that spicy then take red chilli and coriander accordingly. But Tuna will taste better with spices. Enjoy cooking..