Kerala Style Tuna Curry-Nadan Choora Meen Curry
Servings: 4 -6
Calories:
Yet another authentic spice rich flavorful Kerala fish curry.Tuna Curry-Nadan Choora Meen Curry.
Print Recipe
Ingredients
To Marinate :
- Choora Meen/Tuna Fish : 1.1 lb /500 gms
- Turmeric Powder : 1/4 tsp
- Red Chilli Powder/Kashmiri Red Chilli Powder : 2 tsp or to your spice level
- Salt to taste
To Grind :
- Grated Coconut : 1/2 cup
- Shallots/Pearl Onion/Red Small Onion : 8-10 nos
- Ginger : ¼" small piece
- Garlic : 2 small cloves
- Turmeric Powder : ½ tsp
- Red Chilli Powder or Kashmiri Chili Powder : 2 ½ tbsp or to your spice level
- Coriander Powder : ¼ tbsp
- Uluva/Fenugreek Seeds : ¼ tsp
- Tamarind pulp /Vaalan puli : small lemon size
- Mustard seeds : 1 tsp
- Green Chillies : 2-3 nos slit lengthwise
- Curry leaves : 2 sprig
- Salt to taste
- Coconut oil as required
Instructions
- Marinate the tuna fish curry with above listed ingredients To Marinate and set aside for 10-15 minutes.
- Grind the grated coconut along with ginger, garlic, turmeric powder, red chilly powder, coriander powder, fenugreek seeds, pearl onions/shallots, few curry leaves and tamarind to a fine paste adding enough water.
- Heat coconut oil in a a cooking vessel (preferably in ‘Kalchatti’ an Earthen pot), add oil and splutter mustard seeds at medium heat.
- Add green chilies,curry leaves, ground coconut mixture, and saut'e for a few minutes.
- Add salt and 11/2 to 2 cups of water. Mix well and cover with a lid. Bring to a boil and cook for a few minutes.
- Reduce the flame to medium-low and add the marinated fish and cook until done. Swirl the pan or meen chatti every 5 mins.
- Adjust the gravy according to your consistency and sprinkle coconut oil and remaining curry leaves on the top.
- Turn off the stove and keep the curry covered for 10-20 minutes, let the flavor set.
- Tasty Tuna Fish Curry-Nadan Choora Meen Curry is ready to serve, Serve with piping hot plain boiled rice or with Mashed Tapioca /Kappa Puzhukku or with Rice, Appam and Enjoy.
Notes
The curry tastes best the day after it is prepared ,and even better the following days. The curry can be left out in room temperature and every night slightly reheat it, obviously after the reheating every day, its taste more yummy! It stay for 2 days.
This is a very hot dish. Add or reduce chilli powder according to your taste. Optional – To bring down the heat, if you want can substitute red chilli powder with kashmiri chilli powder or paprika
This is a very hot dish. Add or reduce chilli powder according to your taste. Optional – To bring down the heat, if you want can substitute red chilli powder with kashmiri chilli powder or paprika
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