The only non veg that is life saving for us now a days is tuna fish.They are available freshly nearby roadside fish shops so it has been a great help for me to cook and fulfill our apitete for non veg. The fish has a texture like meat.At shops they cut big sized tuna fishes into large pieces and also remove their skin. As the fishes are big we can get nice chunks of fish meat and there is atmost no bones in them.Thats why they are so easy to clean for me.
I have been making these curry quite often these days and we love it. Try it out and tell me how it turn out.
I have already posted a curry with tuna fish – Kerala style tuna curry (Varthuracha choora meen curry)
Let’s see how to make this Curry.
Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 4
Tamarind – a big lemon size
For Roasting and Grinding
Coconut oil – 1 tbsp
Shallots – 1/4 cup
Grated coconut – 1 cup
Turmeric powder – 1/2 tsp
Coriander powder – 2 tbsp
Red chilli powder – 1 tbsp
Coconut oil – 3 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Sliced shallots – 1/4 cup
Chopped ginger – 1 tbsp
Chopped garlic – 1 tbsp
Curry leaves – 2 sprigs
Rock salt to taste
Green chillies – 3(sliced into half)
Tuna fish – 500 g
1. Cut fish into cubes and wash them well in water. Soak tamarind in 1 cup of water for about 20 mins.
2.In a pot, heat oil to it add the shallots. Fry them to golden. Then add the grated coconut. Roast them to golden. Place the flame in low and add Turmeric powder, red chilli powder, Coriander powder. Then switch off the flame. Roast them well.
3.Allow the Roasted masala to cool down. Then add it to a blender. Also add the soaked tamarind to it. Removing the seeds from it. Blend it into a smooth paste adding the soaked tamarind water.
4.Heat oil in a pot. Then add Mustard seeds, fenugreek seeds. Let them splutter. Add sliced shallots, chopped garlic, chopped ginger and Curry leaves. Saute them to golden. Add the ground masala paste. Saute it in oil until the oil begins to appear. Add salt as required,1. 5 cups of water, green chillies and curry leaves. Cover and cook for 10 minutes in medium flame.
5.Add the fish pieces into the curry. Swirl the pot so that the fish is immersed fully in the curry. Cover and cook in low flame for 10 minutes. Then switch off the flame.
Serve with Rice.
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