Kokum gives this Tuna Fish Curry its gentle tang, balancing the heat of red chilli, black pepper and green chillies. Chef Prakash D of the Woodrose Club, by Brigade Group, cooks the tuna with small onions, ginger, garlic and curry leaves, and the whole dish comes together in about half an hour. It serves six, making it an easy choice for a family meal.
A tasty, aromatic seafood dish packed with vitamin B-12 and all the benefits of Kokum
Recipe by: Chef Prakash D, Executive Chef, Woodrose Club, by Brigade Group
Serves: 6 | Prep Time: 10 minutes | Cook Time: 20 minutes
Ingredients for Tuna Fish Curry
- 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
How to Make Tuna Fish Curry
- Slice and carefully wash the tuna fish such that it doesn’t break.
- Soak dried Kokum in a little hot water and keep aside.
- On a high flame, add oil in a pan, add mustard seeds and allow it to crackle.
- Cut onions, ginger, and garlic into slices, slit green chillis and keep aside.
- Add chopped vegetables and curry leaves in the pan and sauté it well.
- Add red chilli powder, turmeric powder to the mix, after a few minutes add water and allow to bubble for 4 to 5 minutes.
- Add soaked Kokam along with the water and salt and bring it to boil.
- 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.
- Turn off the flame and garnish with coriander and curry leaves. Combines best with hot white rice.
