Kerala style Tuna curry-Varutharacha choora meen curry -Tuna fish curry in Roasted Coconut gravy

Fish curry is a most often prepared dish whenever we buy Fish at home that too mostly on Fridays. I try to make different fish curries. So after purchasing tuna, I decided to make this curry. We got tuna for a cheap price. One full tuna fish was for only one Omani riyal. I think that fish would weigh about 2 kg. This recipe was shared by my neighbour. This was the first recipe I tried with Gambooge/Kudampuli. It tasted really well. Everyone at home loved the curry. Try out this fish curry. Definitely, you too will love it.
Also, Check out my other Fish Recipes.  

Preparation Time: 20 mins

Cooking Time: 25 mins

Serves: 4

INGREDIENTS REQUIRED

Tuna fish – 300 g

Small onions/Shallots – 3/4 cup(sliced)

Ginger – 1/4 cup (finely chopped)

Garlic – 1/8 cup (finely chopped)

Grated Coconut – 1 cup(Pressed)

Curry leaves – 2 sprigs

Gamboge /Fish Tamarind/Kudampuli- 3 Nos

Green chilli – 3

Mustard seeds –  1/2 tsp

Fenugreek seeds – 1/2 tsp

Coconut oil – 2 tbsp

Salt to taste

Turmeric powder – 1/4 tsp

Kashmiri Red chilli powder – 1 tsp

Red chilli powder – 2 tsp

Coriander powder – 1 and 1/2 tsp

METHOD

1. Soak Kudampuli in 1/2 cup of warm water and tear them into small pieces. Clean and wash well the fish pieces.

2. To a pan/Kadai add half amount of sliced shallots, chopped ginger, chopped garlic and 1 sprig curry leaves. Reserve the other half of shallots, ginger, garlic and curry leaves for Tempering. Add fenugreek seeds and grated coconut to it. Now switch on the flame and Roast them all together until the coconut turns brown. Place in low flame and add turmeric powder, Red chilli powder, Kashmiri red chilli powder. Mix them all together and roast them.

3. Switch off the flame. Allow them to cool down. Add the roasted ingredients to the grinding jar. Grind them into a smooth paste adding water.

4.Heat coconut oil in an earthen pot.Once it gets hot. add mustard seeds let them crackle. Then add the remaining chopped garlic, ginger and shallots. When the shallots turn light golden add slits of green chilli, curry leaves. Saute them to a golden brown.

5. Then add the ground coconut masala paste. Mix them well with the tempering. Add the soaked kudampuli along with the soaked water, required amount of salt. Bring the curry to boil. Now add cleaned fish pieces to it. Cook in low flame till the curry gets thick, oil starts floating at top and fish is cooked well.

Serve with Rice or Chapati.


Click here for more Seafood Recipes.  

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