Fresh Tuna Steaks – 750 Grams, cut into medium pieces
Onions, sliced
Garlic - 8 - 12 cloves, peeled and sliced or crushed [ approx: 2 Tablespoons ]
Ginger - 1 inch piece, peeled and sliced or crushed [ approx: 2 Tablespoons ]
Curry leaves - 1 - 2 sprigs
Red Chili Powder - 3/4 Tablespoon
Kashmiri chilli powder – 2 Tablespoon
Turmeric powder – 1/2 Teaspoon
Dried Tamarind (or Tamarind paste)
Warm water - 1/2 cup, for soaking Tamarinde
Coconut oil - 2 Tablespoon
Mustard seeds – 1 Teaspoon
Fenugreek seeds – 1/4 Teaspoon
Water as required
Curry leaves - 1- 2 sprig
Salt to taste
For Final Mixing:
Fenugreek Powder - 1/4 Teaspoon
Asafoetida Powder - 1/8 Teaspoon, optional but recommended
Coconut Oil - 1/2 to 1 Tablespoon, optional but recommended
More Curry Leaves, optional but recommended
Initial Preparation:
- Clean and cut the fish into medium sized pieces and set aside.
- Soak the tamarind in ½ cup of warm water for 10 minutes.
- Peel and slice (or crush) the garlic, ginger, onions.
Fish Curry Preparation:
- Heat 2 tablespoon of coconut oil in a pan.
- Once the coconut oil is hot, splutter mustard seeds and fenugreek seeds.
- Add in the sliced onions, garlic, ginger and curry leaves.
- Saute ginger and garlic on medium heat until the raw smell of ginger and garlic goes away and the onions turn light golden in colour for about 3 - 4 minutes.
- Once the onion turns light golden in colour, reduce the heat and add in the turmeric powder. Stir for 1 minute on low heat.
- After that add in the chilli powder, Kashmiri chilli powder and roast it for 2 - 3 minutes on low heat. Be careful not to burn the powders and roast them at a low temperature.
- Now add in the soaked tamarind along with the soaked water and mix it well.
- Saute well on medium heat until all this water dries up. This step will help the curry to get good colour and thick gravy. So roast it well till all the water dries up.
- After that add enough water to cook the fish, enough salt and combine well.
- When the water boils, add in the cleaned fish pieces and cook covered on medium heat for about 15-20 minutes or until the fish curry is thick enough.
- In between, rotate the pan to mix the curry. Once the fish is cooked, do not stir the curry with spoon. Fish pieces are more likely to crumble.
- Once the fish curry is thick enough, add in the fenugreek powder, asafoetida powder, curry leaves, coconut oil and cook covered on very low heat for another 1-2 minutes.
- After that the stove can be turned off. Serve after the curry is completely cooled. Serve it the next day for better taste.