Here’s the recipe.
Ingredients:
Tuna Fish 500 gm, medium size chunks
Shallots / Small Onion 10 to 12 nos
Tomato 1 medium size, sliced
Tamarind 1 lemon size, soaked in luke warm water
Fenugreek greek seeds 1 tsp
Dry Red Chilli 10 nos
Coriander Seeds 3 tsp
Turmeric Powder 1 tsp
Black Pepper Seeds 2 tsp
Curry Leaves 3 sprig
Salt
Coconut Oil
Method:
Clean and chop the tuna fish and rinse well with water. Drain water well and keep it aside. Heat a pan with 1/2 tsp of coconut oil and add dry red chilli, black pepper seeds, coriander seeds and shallot saute for 4 to 5 minutes on medium flame and keep it aside, allow to cool. Then grind them into a smooth paste.
Heat the pan or kadai or manchatti with 1 tsp of coconut oil and add fenugreek seeds, once it leaves aroma add ground masala and saute for few seconds then add tamarind water , tomato, 2 sprig curry leaves and salt. Bring to boil on medium heat.
Once the gravy is boiling add tuna fish chunks cover it with lid and cook for 6 to 8 minutes on medium flame. Open and check the salt if need add accordingly. Now add 1 sprig curry leaves and 1/4 tsp of coconut oil and cook for few more minutes. Switch off the stove and serve with warm rice or roti or Tapioca.
