| Serves: 4
Cooking time (approx.): minutes
Style: Kerala Non-Vegetarian
300 grams (about 12 oz.) tuna in oil
1 cup(s) grated coconut
1 teaspoon(s) garlic chopped
1 teaspoon(s) ginger chopped
4 green chilli(es) chopped
1 onion(s) chopped
1 teaspoon(s) coriander powder
½ teaspoon(s) turmeric powder
2 teaspoon(s) red chilli powder
1 tablespoon(s) tamarind paste
1 sprig(s) curry leaves
½ cup(s) water
salt to taste
- Make a coarse paste with coconut and the rest of the ingredients, except tamarind paste, water and curry leaves. Add very little water while grinding if required. Remove the paste into a pan. Add the water, tamarind paste and curry leaves. Mix well and bring to a boil.
- Open the tuna can(s) and drain off the oil. Add tuna to the gravy in the pan. Cover and cook for about 6 minutes or till the tuna is cooked and coated with the gravy.
TIPS: - This curry is supposed to be spicy and tangy. However the amount of chillies and tamarind can be reduced or increased as desired.
- Fresh tuna will taste very good in this recipe.
Serve hot with: warmLacy Rice and Coconut Pancakes (Appam), steamed rice or slices of bread |
