Kottayam Style Choora curry, Tuna curry in kottayam style
Author:
Yummy N Tasty
Posted on,
24, Feb 2013
67.8 K views.
31
4.1/5 ( 116 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
45-60 mins
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Recipe video
Ingredients:
- Tuna Fish – 500 Gms, cut into small pieces
- Ginger-Garlic paste - 1 ½ Tablespoon
- Green Chilly - 2 Nos
- Red Pearl Onions – 8 Nos, chopped
- Kashmiri chili powder – 3 Tablespoon
- Coriander powder – 2 Tablespoon
- Turmeric powder – ½ Teaspoon
- Gambooge/Kokum – 3 Nos
- Mustard seeds – 1 Teaspoon
- Fenugreek seeds – ¼ Teaspoon
- Curry leaves - 2 sprig
- Coconut oil - 2 Tablespoon + 2 Tablespoon
- Water as required
- Salt to taste
Instructions:
- Wash fish pieces thoroughly; Drain the water completely and set aside.
- Soak gambooge in ½ cup of water for 10 minutes.
- In a bowl, mix together the kashmiri chili powder, coriander powder, turmeric powder, 2 tablespoon of coconut oil and make a fine paste. Set aside.
- Heat 2 tablespoon of coconut oil in a pan/earthenware; Add in the mustard seeds and fenugreek seeds.
- When the mustard seeds starts popup, add in the ginger-garlic paste and saute until it turns into light golden in color or for about 3-4 minutes on low heat.
- Add in the chopped pearl onions, green chilies, curry leaves and fry till the onions becomes soft.
- Add in the prepared masala paste, salt and fry for 2-3 minutes on low heat.
- Add in the soaked gambooge along with water and combine well.
- Add in the fish pieces and required amount of water, cook until the fish pieces are cooked well and the gravy becomes thick on low flame.
- Serve warm with rice or kappa.
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Kottayam Style Choora curry, Tuna curry in kottayam style
| Author - Yummy N Tasty |
| Posted on - 24, Feb 2013 |
| Recipe URL, https://www.yummyntasty.com/recipes/kottayam-style-choora-curry/ |
| Cooking time - 45-60 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Tuna Fish – 500 Gms, cut into small pieces
- Ginger-Garlic paste - 1 ½ Tablespoon
- Green Chilly - 2 Nos
- Red Pearl Onions – 8 Nos, chopped
- Kashmiri chili powder – 3 Tablespoon
- Coriander powder – 2 Tablespoon
- Turmeric powder – ½ Teaspoon
- Gambooge/Kokum – 3 Nos
- Mustard seeds – 1 Teaspoon
- Fenugreek seeds – ¼ Teaspoon
- Curry leaves - 2 sprig
- Coconut oil - 2 Tablespoon + 2 Tablespoon
- Water as required
- Salt to taste
Instructions :
- Wash fish pieces thoroughly; Drain the water completely and set aside.
- Soak gambooge in ½ cup of water for 10 minutes.
- In a bowl, mix together the kashmiri chili powder, coriander powder, turmeric powder, 2 tablespoon of coconut oil and make a fine paste. Set aside.
- Heat 2 tablespoon of coconut oil in a pan/earthenware; Add in the mustard seeds and fenugreek seeds.
- When the mustard seeds starts popup, add in the ginger-garlic paste and saute until it turns into light golden in color or for about 3-4 minutes on low heat.
- Add in the chopped pearl onions, green chilies, curry leaves and fry till the onions becomes soft.
- Add in the prepared masala paste, salt and fry for 2-3 minutes on low heat.
- Add in the soaked gambooge along with water and combine well.
- Add in the fish pieces and required amount of water, cook until the fish pieces are cooked well and the gravy becomes thick on low flame.
- Serve warm with rice or kappa.
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Tried and tested. Its awesome. Thanks
Thanks Sunil 🙂
Really happy to know that you liked the recipe.
Thanks for sharing your comment here.
Keep watching ….
JicGeo
Tried and Tested. Superb recipe…
Thank u so much.
Awesome taste
You are welcome Lisha! Thank you very much for the comment 🙂