Tuna Fish Curry

A tasty, aromatic seafood dish packed with vitamin B-12 and all the benefits of Kokum

By: Chef Prakash D, Executive Chef, Woodrose Club, by Brigade Group

Serves – 6    

  Prep Time: 10 minutes

Cook Time: 20 minutes                                                         


Particulars Quantity
Tuna Fish 1kg
Small Onion 500 g
Ginger 25 g
Garlic 25 g
Green Chilli 5 g
Curry Leaves 5 g
Kokum 2 g
Pepper Powder 4 g
Red Chilli Powder 8 g
Turmeric Powder 4 g
Mustard Seeds 3 g
Coriander Leaves 5 g
Salt 5 g
Refined Oil 30 ml
Water 300 ml



  1. Slice and carefully wash the tuna fish such that it doesn’t break.   
  2. Soak dried Kokum in a little hot water and keep aside.  
  3. On a high flame, add oil in a pan, add mustard seeds and allow it to crackle. 
  4. Cut onions, ginger, and garlic into slices, slit green chillis and keep aside. 
  5. Add chopped vegetables and curry leaves in the pan and sauté it well. 
  6. Add red chilli powder, turmeric powder to the mix, after a few minutes add water and allow to bubble for 4 to 5 minutes.
  7. Add soaked Kokam along with the water and salt and bring it to boil. 
  8. Add the tuna slices in the curry and stir it gently for a little while. Cover the pan and allow the fish to cook for 5 to 7 minutes. 
  9. Turn off the flame and garnish with coriander and curry leaves. Combines best with hot white rice.