Kerala Tuna Masala

Name: Kerala Tuna Masala
Total time: 1800 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 500 gm tuna fish; 1 tbsp red chilli powder; 1 tsp pepper powder; 1/2 tsp turmeric powder; Salt as required; 1 tbsp lemon juice; 2 medium onions sliced; 2 medium tomatoes sliced; 4 green chillies slitted; 1 sprig curry leaves; 2 tsp ginger crushed; 2 tsp garlic crushed; 1 tbsp coriander powder; 2 tsp garam masala; 1 cup thick coconut milk; 4 tbsp coconut oil or any cooking oil

Tina Hiju @cook_12094512

Valapad

#GA4
#week5
#Fish

Tina Hiju @cook_12094512

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Ingredients

30 min

4-5 servings

500 gmtuna fish
For marinade
1 tbspred chilli powder
1 tsppepper powder
1/2 tspturmeric powder
Salt as required
1 tbsplemon juice
For masala
2medium onions sliced
2medium tomatoes sliced
4green chillies slitted
1 sprigcurry leaves
2 tspginger crushed
2 tspgarlic crushed
1 tbspcoriander powder
2 tspgaram masala
1 cupthick coconut milk
4 tbspcoconut oil or any cooking oil

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Steps

30 min

1

Cut and clean the tuna into bite size pieces and remove any bones if anything. Add red chilli powder, pepper powder, turmeric, salt required, and lime juice. Mix it well and marinate it for 10 minutes
2

Heat an earthen pot or kadai on a medium flame. Add coconut oil and as it get hot, add the crushed ginger garlic and saute till the raw smell goes.
3

Add the green chillies, onions, curry leaves. Saute the onions till it turns translucent. Add the coriander powder and garam masala to the onion mixture and roast for a minute in low flame. Add the sliced tomatoes and mix it well. Cook the tomatoes till it turns mushy
4

Add the marinated tuna and thick coconut milk and mix it well with the masala.Cover and cook the fish on a medium flame for about 10 minutes. Stir in between when needed
5

After 10 minutes, open and simmer for another 5 minutes till the gravy thickens. You can add salt if needed.
6

Serve warm with rice or chapati