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Tuna Curry
(Tuna Vattichathu)


Canned tuna cooked in a paste of coconut, onion, tamarind and spices. Convenient, quick and tasty!

Indian Seafood & Fish Recipes

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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

  1. 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.
  2. 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.


  • 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

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