Tuna Fish Curry – an easy recipe that you can make with only a few easily available ingredients at home. The curry is delicious, flavourful, spicy, tangy, and simply irresistible.
When it comes to lunchtime the comfort food that you can think of is a bowl of fish curry and rice. This Tuna Fish Curry that is so easy to prepare could be your comfort food on a lazy weekday afternoon.
Tuna is a saltwater fish large in size with a sickle-shaped tail and is a fast swimmer, in spite of its large body. The flesh of white or light tuna is generally packed in cans and sold in supermarkets. If you have a can of tuna fish in your pantry you can then think beyond curries and make these lovely Tuna Croquettes.
This protein-rich fish also has vitamin D and Omega 3 fatty acids and is a delicacy among seafood lovers. The tuna available in local markets in Mumbai has dark flesh with a meat-like structure and is great to make this delicious curry.
How to make Tuna Fish Curry
The best part of making this Tuna Fish Curry is that you won’t have to grocery shop to lay a scrumptious meal on your dining table.
This Tuna Fish Curry East Indian Style has few ingredients that are common in any fish curry recipes and are generally stocked at home.
To make Fish Curry, I like to marinate the fish with salt, turmeric powder, red chilli powder, and vinegar to remove the strong smell. I then make a masala paste with basic ingredients for the curry and then cook the fish in this curry.
Perfect fish curry is one that is tangy and spicy and for the tanginess, we generally add tamarind pulp. Soak the tamarind in warm water and blend it along with the fish curry ingredients. If you do not prefer to use tamarind then add some kokum petals to curry to give it a slightly tangy taste.
Marinate Fish for Curry
I have used 1/2 a kg of Tuna Fish for this curry. Marinate the fish with a few spices and allow it to rest for a few minutes before making the curry.
Some like to fry the fish before putting them into the curry but for most of our fish curry recipes just marinating the fish for a few minutes is fine.
- Turmeric powder – 1/2 tsp
- Red Chilli powder – 1 tsp (adding red chilli powder is optional but I prefer it for tuna fish)
- Vinegar – 2 tbsp (use any vinegar of your choice)
- Salt to taste
Ingredients for Fish Curry
- DRIED RED CHILLIES – 7 to 8 Kashmiri or Bedki red chillies or a combination of both. Adding a combination of Kashmiri and Bedki red chillies will give the tuna fish curry a vibrant red-orange colour and the required spice.
- GRATED COCONUT – Preferably use grated coconut for this curry instead of coconut milk. Freshly grated coconut will give the curry a thick texture and volume.
- CORIANDER AND CUMIN SEEDS – A base for any curry, coriander and cumin adds flavour to the curry.
- GINGER AND GARLIC – These are essential ingredients in curries, especially fish curry recipes. Add a few cloves of garlic and an inch of ginger to make a masala paste. Besides adding flavour to the curry, ginger and garlic have medicinal properties, so consider using them often.
- TAMARIND – We prefer to use tamarind in most of our traditional curry recipes. If you don’t like using tamarind add vinegar or kokum. Soak a small ball of tamarind in 1/4 cup of warm water and extract its pulp. Add this juice to the fish curry and bring it to a boil.
Preparation
- Marinate tuna fish with salt, vinegar, turmeric powder and chilli powder. Allow to rest for 10 minutes.
- Heat 2 tbsp oil in a vessel and add 1 medium chopped onion. Fry the onion for a minute or until translucent.
- When the onion is translucent, then add the masala paste and fry for at least 2 minutes to get rid of the raw smell of the ingredients.
- Now rinse the blender jar with water and add this water to make the curry. Also, add the tamarind juice and then cover the vessel, and bring the curry to a boil.
- Next, add the tuna fish to the curry and allow it to cook for another 5 minutes or until done. I like to add a few green chillies to the curry at this stage. Switch off the flame once the fish is cooked. Tuna is a firm fish with a meaty texture and may take a little longer to cook than the other fish fillets.
Tuna Fish Curry Video
Serving Suggestions
Serve Tuna Fish Curry with steamed rice or rice Rotis as a main course meal.
Try these Fish Curry Recipes
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Printable Recipe
Tuna Fish Curry (Easy) | How to make Tuna Fish Curry
Ingredients
- ½ Kg Tuna Fish cut into pieces
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tbsp Vinegar
- Salt to taste
- Small ball of tamarind soaked in luke warm water
- 2 Green chillies, slit
- 1 small Onion chopped
For the Masala Paste
- 7 – 8 Dried Red Chillies
- ½ cup Grated coconut
- 2 tsp Coriander seeds
- 1 tsp Cumin seeds
- 6 Garlic cloves
- 1 inch Ginger
Instructions
- Heat 2 tbsp oil in a vessel and add 1 medium chopped onion. Fry the onion for a minute or until translucent.
- When the onion is translucent, then add the masala paste and fry for at least 2 minutes to get rid of the raw smell of the ingredients.
- Now rinse the blender jar with water and add this water to make the curry. Also, add the tamarind juice and then cover the vessel, and bring the curry to a boil.
- Next, add the tuna fish to the curry and allow it to cook for another 5 minutes or until done. Check for salt and add if needed. I also like to add a few green chillies to the curry at this stage.
- Switch off the flame once the fish is cooked. Serve Tuna Fish Curry with steamed rice or rice rotis.
Notes
- You can use any firm fish for this recipe
- Add chillies to suit your taste
Where will I get sugarcane vinegar in Mumbai?
Hi Anne,
You can get it at any stores selling meat. It’s easily available online too.