how to make tuna macher kalia/tuna curry
Tuna fish is not that much popular in West Bengal, and not available also in most of the places except Kolkata, that also in some selected market, though it is having innumerable nutrition in it. The marinated Tuna fish chunks are fried and then simmered in a gravy made with tomatoes, onions, garlic and ginger and sometimes added with coconut finished in a warm, spicy, cumin, curry leaves flavored sauce and this is how to make tuna macher kalia/tuna curry.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 2 Persons
Ingredients
- 1/2 kg – tuna fish(6 chunks big)
Oil – 2 tblsp + for frying(4 tsp)
1 tsp – cumin powder - Cumin seeds-1/2 tea spoon
1tbsp – coriander powder
2 tsp – turmeric powder
garam masala powder-1/2 tsp
curry leaves(for tempering)
½ inch tamarind pulp(soak it for 10 minutes) - Red chili-2
- Lemon juice-1 tsp
fresh coconut-1/4th(paste) - 1 onion(grated)
1 tomato(grated) - Coriander leaves(for garnishing)
how to make tuna macher kalia/tuna curry
- Wash thoroughly, put little salt, turmeric powder, lemon juice, rub it nicely and keep aside.
- Let it marinate for 30 mins.Take nonstick pan, put 4 tsp spoon oil. Fry it in hot oil till light brown on both sides. You can have this also with rice and dal.
- In the same oil, put cumin seeds, red chili and curry leaves in step by step for tempering
- Then add minced onions and tomatoes, cook till onion is soft and tomato is pulpy. Now we can add coriander powder, cumin powder, turmeric powder, coconut paste and tamarind water. Mix well and let masala get cooked on slow fire. Add water to make gravy and salt to taste.Add fish chunks and cook for another 2 minutes.
- Take it out from the burner and serve hot with rice.