Tuna Fish Curry In Tomato Based Curry Sauce
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. In this recipe, I have cooked it in a curry sauce that I would normally make for a meat curry.
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 medium sized tomatoes, chopped or use 200 gm. tinned tomatoes
2-3 cloves garlic, peeled
1 inch piece of ginger peeled and roughly chopped
3-4 tbsp. oil
1 level tsp. cumin seeds
2 bay leaves
5-6 cloves
5-6 black peppers
A 2-3 inch piece of cassia/cinnamon bark
2 brown cardamoms
2 dry red chillies, broken up into halves (optional)
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
1 cup water, more if you want a thinner gravy
1 tsp. Garam masala
A handful of fresh coriander leaves, chopped. You can use chopped fresh dill (suva/soya)instead.
Instructions
Wash and cut each Tuna fish fillets into 1 1/2 - 2 inch portions. Keep aside.
Place onions, ginger, garlic in a food processor and grind to a paste or chop finely.
Heat oil in a heavy bottomed pan.
Add cumin seeds, bay leaves, cloves, black peppers, cinnamon and cardamoms.
When they begin to crackle, add onion, ginger, garlic mix and fry until oil separates and the onions turn brown.
Add 2 tbsp. water and stir fry again until oil separates. This helps to cook onions through.
Add tomatoes, stir them in.
Add turmeric, coriander, chilli powder and salt. Stir fry for a few seconds, until oil comes off the edges.
Add fish chunks and stir fry gently for a minute. Add water, bring to boil and simmer gently for about 6-8 minutes. Fish should not be over cooked.
Turn heat off, add garam masala and cover, allowing for the flavours to infuse.
Serve garnished with coriander/dill leaves, with freshly Boiled Rice.
