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Main Course

Tuna Peera

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

200 g Tinned Tuna
5 nos Shallots (Kunjulli)
4 nos Green chillies — slit
4 nos Garlic cloves — chopped
Ginger — chopped
Curry leaves, a few
2 nos Cocum star Kudam (puli)
3 tbsp Coconut — grated
2 pinch Mustard seeds
Water, to taste
Oil, to taste
Salt, to taste

Preparation

Step 1
Boil tuna with garlic, ginger, green chillies, curry leaves and little water for 10 minutes in medium flame.
Step 2
Put kudam puli in salted water for 10 minutes.
Step 3
Put the kadai in the flame and add 2 tsp of oil.
Step 4
Let the mustard seeds crackle and after it crackles, add shallots.
Step 5
After the shallots goes golden brown, add boiled tuna and Stir everything together thoroughly.
Step 6
Lower the flame and add kudam puli. let it bubble for 5 minutes with the lid closed.
Step 7
Add enough salt. Then add the coconut on the top of it and allow it to let it bubble for 5 minutes with closed lid.
Step 8
Open the lid and mix everything and if there is more water, just increase the flame to evaporate excess water.
Step 9
Serve while still hot with rice.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Tuna Peera

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

200 g Tinned Tuna
5 nos Shallots (Kunjulli)
4 nos Green chillies — slit
4 nos Garlic cloves — chopped
Ginger — chopped
Curry leaves, a few
2 nos Cocum star Kudam (puli)
3 tbsp Coconut — grated
2 pinch Mustard seeds
Water, to taste
Oil, to taste
Salt, to taste

Preparation

Step 1
Boil tuna with garlic, ginger, green chillies, curry leaves and little water for 10 minutes in medium flame.
Step 2
Put kudam puli in salted water for 10 minutes.
Step 3
Put the kadai in the flame and add 2 tsp of oil.
Step 4
Let the mustard seeds crackle and after it crackles, add shallots.
Step 5
After the shallots goes golden brown, add boiled tuna and Stir everything together thoroughly.
Step 6
Lower the flame and add kudam puli. let it bubble for 5 minutes with the lid closed.
Step 7
Add enough salt. Then add the coconut on the top of it and allow it to let it bubble for 5 minutes with closed lid.
Step 8
Open the lid and mix everything and if there is more water, just increase the flame to evaporate excess water.
Step 9
Serve while still hot with rice.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.