Serves: 12
Cooking time (approx.): 13 minutes
Style: Kerala Non-Vegetarian
900 grams (about 36 oz.) tuna in oil
3 cup(s) grated coconut
3 teaspoon(s) garlic chopped
3 teaspoon(s) ginger chopped
12 green chilli(es) chopped
3 onion(s) chopped
3 teaspoon(s) coriander powder
1½ teaspoon(s) turmeric powder
6 teaspoon(s) red chilli powder
3 tablespoon(s) tamarind paste
3 sprig(s) curry leaves
1½ 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 13 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
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