This is an authentic fish curry recipe from south Kerala, especially Trivandrum.I have noticed while living in Trivandrum that most of the inhabitants of the place love Choora/Tuna more than any other fish.The reason may be the availability and cost though.Most of my classmates and colleagues used to bring delicious choora curry along with rice for lunch.This recipe has been shared by my friend's Amma,who is a superb cook.
500 gm Tuna /choora sliced
1 piece of ginger sliced
1 green chilly slitted lengthwise
1/4 tsp mustard seeds
1/2 cup water
2 pieces of Coccum/kudampuli (depends on the sourness)
2 sprig curry leaves
4 tsp coconut oil
1 tomato sliced roundwise
1 tsp coconut oil
1/4 tsp fenugreek seeds/uluva
1 cup grated coconut
2 tsp chilly powder (depends on your taste)
3 tsp coriander powder
3 shallots sliced
3 tbsp water
Clean and wash the tuna slices
Heat coconut oil in a pan and splutter uluva/fenugreek seeds and add grated coconut. Sauté and roast till it turns brown.
Turn off the flame and add powders in the particular section.
Mix well in law heat till the roasted smell spreads.Add the shallots .Now switch off the stove and mix the shallots well with spices and coconut.(In fact the shallot don't have to be roasted.Just to mix)
Allow the mixture to cool and grind it with little water.
Heat a kadai/manchatty/deep pot and pour coconut oil.
Splutter the mustard seeds and add ginger and green chilly. Sauté for one minute.
Pour the coconut paste into this along with little water washing the grinder.
Sauté well till the raw smell vanishes.
Now add half cup water and coccum/kudampuli.Drop curry leaves and bring to boil.
Add tuna slices and salt.Simmer.
Arrange the sliced tomatoes over the top.Close with a lid and reduce the heat .The fish is sure to release some water.Let it cook till the gravy thickens and oil floats over the top.
Check the seasoning.
Serve with rice/chappathi/appam.
*This is a thick gravy based fish preparation.The curry tastes even better the next day.