Kera Choora ( Tuna) Vinadaloo

 

Tuna Vindaloo

Tuna ( Kera Choora)

My mom's side is from St Andrews near Kazhakootam, Trivandrum. In our family's culinary tradition, we make pork vindaloo. So, here I made an innovative twist on the classic vindaloo using tuna. While pork vindaloo is not traditionally widespread in Trivandrum, its popularity is indeed growing, with several restaurants incorporating it into their menus.​

Restaurants in Trivandrum Serving Pork Vindaloo:

One notable establishment offering pork vindaloo is the High Range Restaurant in Trivandrum, Nirvana and many others which are available on Swiggy app. ​

Simple Tuna Vindaloo Recipe:

Transforming the traditional vindaloo into a tuna-based dish offers a delightful variation. Here's a straightforward recipe to prepare Tuna Vindaloo:​

Ingredients:

• 500 grams tuna, cut into medium-sized pieces​
• 2 medium onions, finely chopped​
• 8 Kashmiri red chilies (adjust to spice preference)​
• 1/2 teaspoon turmeric powder​
• 1/2 teaspoon pepper powder
• 1/2 teaspoon ground mustard seeds​
• 2-inch piece of ginger
• 7-8 garlic cloves​
• Kitchen Corner-Try It
• 3 tablespoons vinegar​
• 2 cloves​
• 1-inch cinnamon stick​
• Salt, to taste​
• Oil, for cooking​

Instructions:

1. Prepare the Vindaloo Paste: Soak the Kashmiri red chilies in warm water for about 15 minutes to soften them. Drain and grind them along with ginger, garlic, cumin seeds, ground mustard seeds, turmeric powder, pepper powder, and vinegar to form a smooth paste.​
   
   
2. Marinate the Tuna: Coat the tuna pieces with the vindaloo paste and let them marinate for at least 30 minutes to absorb the flavors.​
   
   
3. Cooking: Heat oil in a pan and add cloves and cinnamon stick. Sauté for a few seconds until aromatic. Add the finely chopped onions and cook until they turn golden brown.​
   
   
4. Combine and Simmer: Add the marinated tuna to the pan, gently stirring to mix with the onions. Pour in the thick coconut milk and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the tuna is cooked through and the gravy thickens to your desired consistency.​
   
   
5. Finish: Sprinkle garam masala over the curry, adjust salt to taste, and cook for an additional 2-3 minutes. Remove from heat and let it rest for a few minutes before serving.​

Serve: Enjoy the Tuna Vindaloo hot, paired with steamed rice, bread, or your preferred side.​

This recipe offers a spicy and tangy flavor profile, characteristic of traditional vindaloo, while incorporating the rich taste of tuna.