Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Tuna Theeyal

Chunky tuna steaks simmered in the signature dark roasted-coconut and tamarind theeyal gravy — the robust flavour of tuna holding up beautifully against the smoky, complex sauce.

🧺 Ingredients

• Tuna steaks, cut into large cubes: 500 g
• Grated coconut: 130 g
• Dried red chillies: 7
• Coriander seeds: 2 tsp
• Fenugreek seeds: ¼ tsp
• Shallots: 100 g, sliced
• Tamarind: 20 g (soaked in 150 ml water)
• Turmeric: ½ tsp
• Coconut oil: 3 tbsp
• Mustard seeds: 1 tsp
• Curry leaves: 2 sprigs
• Salt: 1¼ tsp

👩‍🍳 How to make Tuna Theeyal

1. Dry-roast coconut, red chillies, coriander, and fenugreek together until coconut is deep brown, stirring constantly.
2. Cool; grind with a splash of water into a smooth dark paste.
3. Heat oil; splutter mustard seeds.
4. Add shallots; cook until golden, 4 min.
5. Add curry leaves and turmeric.
6. Add ground paste; fry 2 min.
7. Add tamarind water and 150 ml plain water.
8. Simmer until gravy thickens and oil surfaces, about 6 min.
9. Add tuna and salt.
10. Stir gently; cover and cook 7–8 min until tuna is cooked through.
11. Stir once.
12. Tuna should be opaque throughout and the theeyal sauce should be thick and coating.

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