Mamta's Kitchen

Tuna Fish Curry with Creamed Coconut and Whole Grain Mustard

Chura or Choora Machli Curry

Mamta Gupta

Tuna Fish flesh has perfect, pink, meat like texture that does not break up easily when cooked in a curry sauce. Here I have cooked it with whole grain mustard and creamed coconut. Other fish can be used. This recipe can be used for other fish too, just adjust the cooking time according to fish. Serves 4-6

Ingredients

  • 500 gm. fresh tuna steaks, cut into 2 inch pieces

  • 2 medium or 250-300 gm. onions, peeled and roughly chopped

  • 2-3 cloves garlic, peeled

  • 1 inch piece of ginger peeled and roughly chopped

  • 3-4 tbsp. oil

  • 1 level tsp. black mustard seeds (rai)

  • 12-15 curry leaves, meetha neem patte (not bay leaves)

  • 2 dry red chillies, broken up into halves

  • 1 level tsp. turmeric powder

  • 2 tsp. coriander powder

  • 1 level tsp. chilli powder, adjust to taste

  • 1 1/2-2 level tsp. salt, adjust to taste. It is better to start with less and add more if necessary

  • 2 level tbsp. whole grain made mustard like Coleman's or similar

  • 1 1/2-2 cups water, more if you want a thinner gravy

  • 2-3 tbsp. creamed coconut. You can used tinned creamed coconut or a piece of a block of creamed coconut. The amount is a rough guide only, taste and adjust it to your taste. If you can find fresh coconut, not the dry desiccated one, then use that instead.

  • 1 tsp. Garam Masala

  • A handful of fresh coriander leaves, chopped.

Instructions

  1. Cut each Tuna Fish fillet into 1 1/2 - 2 inch portions. Keep aside.

  2. Place onions, ginger, garlic in a food processor and grind to a paste or chop finely.

  3. Heat oil in a heavy bottomed pan. Add mustard seeds. When they begin to splutter, add curry leaves and whole chillies. Stir for 5-10 seconds. Mustard seeds jump a lot, so you may like to cover the pan while they are spluttering.

  4. Add and fry the onion, ginger, garlic mix, until oil separates and it onions turn a little brown. brown.

  5. Add turmeric, coriander, chilli powder and salt. Stir fry for a few seconds. Add 2 tbsp. water and stir fry until oil separates. This helps to cook onions etc. through.

  6. Add mustard and stir fry for a minute or two, until oil separates from the mass again or it looks shiny.

  7. Add water, bring to boil and simmer gently for about 5 minutes. Add the coconut cream. Simmer for another minute or two.

  8. Add fish chunks and stir fry gently for a minute. Fish should not be over cooked.

  9. Turn heat off, add garam masala and cover, allowing for the flavours to infuse.

  10. Serve garnished with coriander leaves, with freshly Boiled Rice.

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