Tuna Fish Curry

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Ingredients

Tuna fish – 500 gm cut into pieces

Coconut oil – 2 tbsp

Mustard seeds – 1/4 tsp

Fenugreek seeds / Uluva – 1/8 tsp

Ginger – 1 tbsp crushed

Garlic – 1 tbsp crushed

Small onions – 6 sliced

Green chillies – 2 slit

Curry leaves – 2 sprigs

Tomatoes – 2 chopped

Coriander powder – 1 tsp

Fish masala – 1 tsp

Turmeric powder – 1/2 tsp

Chilly powder – 2 tsp

Kashmiri chilly powder – 2 tsp

Kudampuli / Gamboge – 3 pieces

Water – 1/2 cup + 1 1/2 cups

Salt – to taste

Thick coconut milk – 1/2 cup

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Method

Remove the skin and the dark portion of the tuna fish and cut it into pieces.  Soak the kudampuli in 1/2 cup of water.  Heat oil in a clay pot or non-stick pan, and splutter mustard seeds and fenugreek seeds.  Add crushed ginger and garlic followed by small onions, green chillies and curry leaves.  Add tomatoes and salt, saute’ for a minute.  Now add  the spice powders, sprinkle some water and saute’ till the aroma comes out.  Add the kudampuli along with the soaked water, and pour 1 1/2 cups more of water.  Keep it covered and allow it to boil.  Now add the fish and cook covered on a low flame till the oil starts to float on top of the curry.  Now pour the thick coconut milk and mix well by twisting the pot.  Switch off the flame before it starts to boil.  Serve tasty ‘Tuna Fish Curry’ with steamed rice, rotis, puttu, idli or dosa.  Cheers!

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