Sometimes when I crave for fish curry, there would be no fish and that is when I use tinned tuna. The taste may slightly differ but it is still good enough..
Tinned Tuna Fish Curry
Ingredients
1- Tinned Tuna - 2 tins (165 gm)
2. Minced ginger - 1 tspn
3. Sliced Garlic - 6 cloves
4. Sliced small onions - 3 nos.
5. Mustard seeds - 1/4 tspn
6. Curry leaves - a bunch
7. Chilly powder - 2 or 3 tspn (adjust as per your taste, I add even more)
8. Turmeric powder - 1/4 tspn
9. Fenugreek powder - 1/4 tspn
10. Kudampuly (Gambooge) - 1 nos
Method
Heat a tablespoon of oil and sputter the mustard seeds. Add the sliced onion and saute until almost brown and then add ginger and garlic. Let is cook for a while until the raw smell leaves. Now add the powders along with a little water. Fry it until oil separates. Add a cup of water along with the kudumpully, curry leaves and salt. When the water boils add the tinned tuna. Don't bother if it breaks. You can remove the curry from the fire until it runs dry or with enough water.
Tinned Tuna Fish Curry
Ingredients
1- Tinned Tuna - 2 tins (165 gm)
2. Minced ginger - 1 tspn
3. Sliced Garlic - 6 cloves
4. Sliced small onions - 3 nos.
5. Mustard seeds - 1/4 tspn
6. Curry leaves - a bunch
7. Chilly powder - 2 or 3 tspn (adjust as per your taste, I add even more)
8. Turmeric powder - 1/4 tspn
9. Fenugreek powder - 1/4 tspn
10. Kudampuly (Gambooge) - 1 nos
Method
Heat a tablespoon of oil and sputter the mustard seeds. Add the sliced onion and saute until almost brown and then add ginger and garlic. Let is cook for a while until the raw smell leaves. Now add the powders along with a little water. Fry it until oil separates. Add a cup of water along with the kudumpully, curry leaves and salt. When the water boils add the tinned tuna. Don't bother if it breaks. You can remove the curry from the fire until it runs dry or with enough water.
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