Kottayam Style Choora curry, Tuna curry in kottayam style

Filed under Fish, Non-Vegetarian
4.1, 112 reviews

Happy Navratri in advance..

Recipe Details  
 
4.1, 112 reviews

Posted by
Posted on 24, Feb 2013
Serving 4-5 people
Ready in 45-60 minutes
Post Views 49.5 K views
Post Rating 4.13 out of 5 , from 112 reviews
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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
Directions
  1. Wash fish pieces thoroughly; Drain the water completely and set aside.
  2. Soak gambooge in ½ cup of water for 10 minutes.
  3. 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.
  4. Heat 2 tablespoon of coconut oil in a pan/earthenware; Add in the mustard seeds and fenugreek seeds.
  5. 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.
  6. Add in the chopped pearl onions, green chilies, curry leaves and fry till the onions becomes soft.
  7. Add in the prepared masala paste, salt and fry for 2-3 minutes on low heat.
  8. Add in the soaked gambooge along with water and combine well.
  9. 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.
  10. Serve warm with rice or kappa.
4.1, 112 reviews

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