Kerala Style Tuna Curry-Nadan Choora Meen Curry
- luvlittlehearts
- Aug 10, 2016
- 2 min read
Ingredients:
To Marinate :
Choora Meen/Tuna Fish : 1.1 lb /500 gms
Turmeric Powder : ¼ tsp
Red Chilli Powder/Kashmiri Red Chilli Powder : 2 tsp(or to your spice level)
Salt to taste
To Grind :
Shallots/Pearl Onion/Red Small Onion : 8-10 nos
Ginger : ¼" small piece
Garlic : 2 small cloves
Turmeric Powder : ½ tsp
Red Chilli Powder or Kashmiri Chili Powder : 2 ½ tbsp(or to your spice level)
Coriander Powder : ¼ tbsp
Uluva/Fenugreek Seeds : ¼ tsp
Tamarind pulp /Vaalan puli : small lemon size
Mustard seeds : 1 tsp
Green Chillies : 2-3 nos(slit lengthwise)
Curry leaves : 2 sprig
Salt to taste
Coconut oil as required
Method: Marinate the tuna fish curry with above listed ingredients "To Marinate" and set aside for 10-15 minutes. Grind the grated coconut along with ginger, garlic, turmeric powder, red chilly powder, coriander powder, fenugreek seeds, pearl onions/shallots, few curry leaves and tamarind to a fine paste adding enough water. Heat coconut oil in a a cooking vessel (preferably in ‘manchatti’ or an earthen pot), add oil and splutter mustard seeds at medium heat. Add green chilies and curry leaves. Add the ground coconut mixture, and saute for a few minutes. Add salt and 11/2 to 2 cups of water. Mix well and cover with a lid. Bring to a boil and cook for a few minutes. Bring down the flame to medium-low and add the marinated fish and cook until done. Swirl the pan or meen chatti every 5 mins. Adjust the gravy according to your consistency and sprinkle coconut oil and remaining curry leaves on the top. Turn off the stove and keep the curry covered for 10-20 minutes, let the flavor set. Serve with rice or with mashed tapioca /kappa puzhukku.
Notes: The curry tastes best the day after it is prepared ,and even better the following days.
Happy Cooking!
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