Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Lunch

Tuna Curry with Coconut Rice

Traditional 1. Tuna Curry with Coconut Rice recipe

🧺 Ingredients

• Fresh tuna: 300g, cut into 3cm cubes
• Coconut (grated): 120g
• Onion: 2 medium (180g), sliced
• Tomato: 2 medium (150g), chopped
• Coconut oil: 40ml
• Turmeric: 1g
• Chili powder: 2g
• Coriander powder: 1g
• Ginger-garlic paste: 8g
• Curry leaves: 20 leaves
• Rice (cooked): 300g
• Mustard seeds: 1 tsp
• Salt: 6g
• Water: 200ml

👩‍🍳 How to make Tuna Curry with Coconut Rice

1. Heat 20ml coconut oil (160°C), add mustard seeds (crackle 10 sec).
2. Add curry leaves, fry 20 sec.
3. Add onion, cook 3 min until golden and soft.
4. Add ginger-garlic paste, cook 1 min until aroma rises.
5. Add tomato, cook 2 min until mushy (juices release, color darkens).
6. Add turmeric, chili, coriander powder, stir for 30 sec.
7. Add tuna cubes, cook 2 min stirring gently (fish should turn opaque white).
8. Add grated coconut, stir for 1 min.
9. Add water, bring to simmer (low heat, 150°C), cook 8-10 min until fish is tender and gravy is medium consistency. Visual cue: Fish flakes easily, coconut melted into creamy gravy, aroma fragrant coconut-spiced.
10. Add salt, adjust to taste.
11. Prepare rice: heat 20ml coconut oil (160°C), add mustard seeds (crackle 10 sec), curry leaves (fry 20 sec), add 300g cooked rice, toss for 2 min to warm through. Add salt.
12. Serve curry over rice.
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