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
Ingredients
| 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 |
Method:
- 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.
