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Kerala-Style Tuna Curry — A Trivandrum Home Favourite
Tuna Curry
In many homes around Trivandrum, tuna is cooked in a simple, fiery Kerala-style gravy that lets the flavour of the fish shine through.
Unlike creamy coconut-based fish curries, this version gets its character from red chilli, tamarind and spices. The chilli-based gravy is cooked until the raw spice aroma disappears, and then pieces of tuna are gently added and simmered until they absorb the flavours.
Typical ingredients include:
- Kashmiri or regular red chilli powder
- Ginger and garlic
- Shallots or small onions
- Curry leaves
- Fenugreek and mustard seeds
- Kudampuli (Malabar tamarind) for the characteristic sourness ( We typically use the other tamarind, which is commonly used in Trivandrum households
- Coconut oil
- Fresh tuna pieces
The beauty of this curry is its bold, slightly tangy and spicy gravy without coconut milk or ground coconut. The curry is often even better after resting for a few hours, as the tuna absorbs the spices and tamarind.
Serve it with steamed rice, tapioca (kappa) or Kerala-style kanji, and you have a wonderfully comforting Trivandrum-style home meal.
Simple ingredients, bold flavours and a very Kerala way of cooking fish.
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