Ingredients
- Tuna or King Fish - 300 gms (approx 10 cubes), cleaned
- Shallots - 6-8 nos, thinly sliced
- Green Chillies - 3-4 (Center Slit)
- Tomatoes - 1 finely chopped
- Turmeric Powder - 1 tbsp
- Chilli Powder - 1 tbsp
- Kashmiri Chilli Powder / Paprika Powder - 2 tbsp
- Fish Masala Powder - 2 tbsp (I used Eastern (Kerala))
- Salt - As required
- Ginger - 4 x 1 inch squres, thinly chopped.
- Garlic - 2 cloves, rough sliced
- Fenugreek Seeds - 1 tbsp
- Tamarind Paste - 1 tbsp (You can use Kokum / Cambooge also)
- Mustard Seeds - 1 tbsp
- Coconut Oil - 3-4 tbsp (Any cooking oil will do, if you dont prefer Coconut Oil)
- Curry Leaves - 1 sprig
- Water - As needed
The spice powders above are indicative and can be adjusted according to your needs / tolerance levels. Also, the intensity of these spices varies across brands.
Method
1. Clean and cube fish (Tuna or King Fish) and mix with 1/2 tbsp turmeric, little salt, 1/2 chilli powder and keep aside (30 mins minimum).
2. In a cooking vessel (preferably earthen pot for traditional taste) add 3 tbsp oil and heat. Splutter mustard seeds and fenugreek seeds.
3. Add curry leaves, chopped ginger and garlic, shallots and sautee for 1-2 mins
4. Add tomatoes, green chillies and saute until tomatoes are half mashed.
5. Add rest of turmeric, chilli powder, Paprika, Fish masala powder and saute in low heat for 2-3 minutes (This is to toast the powders which will give the gravy a drak tone. Do not burn the powders).
5. Add water as needed, tamarind and bring to boil.
If you are using KOKUM (Cambooge / Kudampuli), boil it for 10 mins and remove it from the curry.
6. Cook until the gravy is fully cooked and somewhat consistent. Check Salt levels
7. Add fish cubes and let it cook for 10-15 mins in MEDIUM flame (Not HIGH). Add little water if needed.
8. Once the fish is cooked, check salt and spice levels again, and add 1 tbsp of oil.
9. Keep in low flame for 15-20 mins until gravy is of desired consistency levels (Thick, reddish oily).
This is not a dish which has too much gravy. The little gravy that usually comes with this dish is super spicy and only little amounts needs to be mixed with rice or other dish.
Goes well with hot rice or mashed tapioca.
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