Tuna Curry
An authentic non-vegetarian recipe from Lakshadweep, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
700g Fresh tuna, cut into thick steaks
300ml Thick coconut milk
200ml Thin coconut milk
200g Onion, thinly sliced
150g Tomatoes, chopped
6piece Garlic cloves, minced
15g Fresh ginger, grated
4piece Green chillies, slit
40ml Coconut oil
5g Mustard seeds
15piece Curry leaves
4g Turmeric powder
8g Red chilli powder
8g Coriander powder
15g Tamarind paste
8g Salt
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean the tuna steaks and rub with turmeric powder and salt. Let them marinate for 10 minutes.
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Heat coconut oil in a wide pan over medium-high heat. Add mustard seeds and let them splutter.
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Add curry leaves — they will crackle in the hot oil. Add sliced onions and cook for 6–7 minutes until golden.
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Add minced garlic, grated ginger, and green chillies. Sauté for 2 minutes.
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Add chopped tomatoes and cook for 4 minutes until they soften and the oil begins to separate.
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Add red chilli powder and coriander powder. Stir and cook the masala for 2 minutes.
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Add tamarind paste and thin coconut milk. Stir well and bring to a simmer.
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Gently slide the marinated tuna steaks into the simmering curry. Spoon the sauce over the fish.
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Cook on medium heat for 8–10 minutes, turning the fish once carefully, until the tuna is cooked through.
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Pour in the thick coconut milk and gently stir. Simmer for 2–3 minutes — do not boil vigorously after adding thick coconut milk as it can split. Adjust salt and serve hot with steamed rice or appam.
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Chef's Tips
Fresh tuna is essential for this dish — the firm, meaty texture of fresh tuna holds up beautifully in the curry without falling apart.
Add thick coconut milk only at the end and on low heat; boiling it vigorously causes it to split and the curry loses its creamy texture.
Tamarind provides the characteristic sourness of Lakshadweep fish curries — adjust the quantity based on the tartness of your tamarind.
Coconut oil is the only fat to use here; it is integral to the flavour profile of all Lakshadweep cooking.
About This Dish
Tuna Curry is a traditional non-vegetarian dish from Lakshadweep, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fresh tuna is essential for this dish — the firm, meaty texture of fresh tuna holds up beautifully in the curry without falling apart. - Add thick coconut milk only at the end and on low heat; boiling it vigorously causes it to split and the curry loses its creamy texture. - Tamarind provides the characteristic sourness of Lakshadweep fish curries — adjust the quantity based on the tartness of your tamarind. - Coconut oil is the only fat to use here; it is integral to the flavour profile of all Lakshadweep cooking.
Category
Non-Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium