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Main Course

Tuna Vattichathu

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

300 g Tuna in oil about 12 oz
3/4 cup Coconut — grated
1 tsp Garlic — chopped
1 tsp Ginger — chopped
4 - Green chillies — chopped
1/2 Of Onion chopped, medium
Or
3 - Pearl onions (Kunjulli)
1 tsp Coriander powder
½ tsp Turmeric powder
2 tsp Red chilly powder
1/2 tbsp Tamarind paste (Puli)
1 sprig Curry leaves
½ cup Water
Salt, to taste
1 tsp Mustard seeds
2-3 Dry chillies (Kollamulaku)
Curry leaves A, a few

Preparation

Step 1
Make a coarse paste with coconut and the rest of the ingredients, except tamarind paste, water and curry leaves. Add very little water while grinding, if required.
Step 2
Remove the paste into a pan and keep it on fire.
Step 3
Add the water, tamarind paste and curry leaves. Stir everything together thoroughly and bring to a boil.
Step 4
Open the tuna can(s) and drain off the oil.
Step 5
Add tuna to the gravy in the pan.
Step 6
Put the lid on and cook for about 6 minutes or till the tuna is cooked and coated with the gravy.
Step 7
Take it off the heat.
Step 8
Season it with mustard, dry chilli and curry leaves (if desired).
Step 9
Serve while still hot with warm rice and Coconut Pancakes (Appam), steamed rice or slices of bread.
Step 10
This curry is supposed to be spicy and tangy. However, the amount of chillies and tamarind can be reduced or increased as desired.
Step 11
Fresh tuna will taste very good in this recipe.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Tuna Vattichathu

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

300 g Tuna in oil about 12 oz
3/4 cup Coconut — grated
1 tsp Garlic — chopped
1 tsp Ginger — chopped
4 - Green chillies — chopped
1/2 Of Onion chopped, medium
Or
3 - Pearl onions (Kunjulli)
1 tsp Coriander powder
½ tsp Turmeric powder
2 tsp Red chilly powder
1/2 tbsp Tamarind paste (Puli)
1 sprig Curry leaves
½ cup Water
Salt, to taste
1 tsp Mustard seeds
2-3 Dry chillies (Kollamulaku)
Curry leaves A, a few

Preparation

Step 1
Make a coarse paste with coconut and the rest of the ingredients, except tamarind paste, water and curry leaves. Add very little water while grinding, if required.
Step 2
Remove the paste into a pan and keep it on fire.
Step 3
Add the water, tamarind paste and curry leaves. Stir everything together thoroughly and bring to a boil.
Step 4
Open the tuna can(s) and drain off the oil.
Step 5
Add tuna to the gravy in the pan.
Step 6
Put the lid on and cook for about 6 minutes or till the tuna is cooked and coated with the gravy.
Step 7
Take it off the heat.
Step 8
Season it with mustard, dry chilli and curry leaves (if desired).
Step 9
Serve while still hot with warm rice and Coconut Pancakes (Appam), steamed rice or slices of bread.
Step 10
This curry is supposed to be spicy and tangy. However, the amount of chillies and tamarind can be reduced or increased as desired.
Step 11
Fresh tuna will taste very good in this recipe.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.