| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
For Marination
- 500 gms Choora Meen/Tuna Fish
- 1/4 tsp turmeric powder
- 2 tsp red chilli powder
- salt to taste
For Curry Paste
- ½ cup coconut Grated
- 8-10 Shallots
- 1 Small piece ginger
- 2 cloves garlic
- ½ tsp turmeric powder
- 2½ red chilli powder
- ¼ tbsp coriander powder
- ¼ tsp Fenugreek Seeds
- Tamarind/Kudampuli pulp size of a lemon
For Curry
- Marinated Fish
- Curry Paste
- 1 tsp Mustard Seeds
- 2-3 green chillies slit lengthwise
- 2 sprig Curry leaves
- salt to taste
- Coconut Oil as required
Ingredients
For Marination
For Curry Paste
For Curry
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Instructions
- Take a bowl and add the tuna fish pieces to it. Then add turmeric powder, red chilli powder and salt. Mix well and let the fish marinate for 15 minutes.
- Until the fish marinates, make the curry paste. Take a blender and add grated coconut along with ginger, garlic, turmeric powder, red chilli powder, coriander powder, fenugreek seeds, shallots, few curry leaves and tamarind pulp. Add a little water and grind the ingredients to a smooth paste.
- Take an earthen pot and place it on the stove. Add some coconut oil to it. Heat it over medium flame. Then add mustard seeds and let them splutter. Then add green chillies, curry leaves and the curry paste. Sauté for a few minutes. Then add salt and give the paste a mix. Then add 1 ½ cups of water, cover the pot with a lid and bring the curry to a boil.
- Reduce the flame to low. As the curry simmers add the fish pieces and cook until done. Swirl the pot at intervals. Add some coconut oil and curry leaves on the top. Let the curry sit for 10-20 minutes and then serve.
Recipe Notes
Recipe Tip
You can make this curry a day before. This way all the flavours are nicely absorbed and the curry tastes more appetising the next day.
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Frequently Asked Questions
Can I store the curry?
Yes. You can refrigerate it for 2 days.
How can I reduce the spiciness?
You can use Kashmiri red chilli powder instead of the regular red chilli powder to reduce the spiciness.