How To Make Tuna Fillet Indian Spiced Gravy Recipe
Ingredients:
The following ingredients to be dry roasted and blended into masala powder:
3 inches ginger and 3 cloves garlic
1 tbsp coriander seeds
2 tbsp Masoor daal/Toor daal
10 red dried chilies
1 tsp whole black pepper
1 long cinnamon stick
1-star anise
2 cloves
2 cardamoms
1 tsp urad daal
1 tsp Fenugreek seeds
1 tsp Fennel seeds
Other ingredients:
2 canned tuna
lime sized tamarind ball (soaked in 1 cup warm water)
2 tbsp oil
handful curry leaves
1 tsp mustard seeds,
1 tsp cumin seeds
1 chopped big onions
1 tsp ginger & garlic paste
1 chopped big tomato
1 chopped green chili
5-8 small potatoes
A pinch of Turmeric powder
1 tsp Cumin powder
1 tbsp Chili powder
2-4 tbsp earlier grounds masala powder
salt to taste
4-6 cups water
Click on the video to watch the making of this recipe:-
Ingredients:
The following ingredients to be dry roasted and blended into masala powder:
3 inches ginger and 3 cloves garlic
1 tbsp coriander seeds
2 tbsp Masoor daal/Toor daal
10 red dried chilies
1 tsp whole black pepper
1 long cinnamon stick
1-star anise
2 cloves
2 cardamoms
1 tsp urad daal
1 tsp Fenugreek seeds
1 tsp Fennel seeds
Other ingredients:
2 canned tuna
lime sized tamarind ball (soaked in 1 cup warm water)
2 tbsp oil
handful curry leaves
1 tsp mustard seeds,
1 tsp cumin seeds
1 chopped big onions
1 tsp ginger & garlic paste
1 chopped big tomato
1 chopped green chili
5-8 small potatoes
A pinch of Turmeric powder
1 tsp Cumin powder
1 tbsp Chili powder
2-4 tbsp earlier grounds masala powder
salt to taste
4-6 cups water
1) The main ingredient has I used 2 canned tuna, make sure drain the liquid from a can of tuna and keep the tuna aside for add in during cooking.
2) and soak a lime sized tamarind ball in 1 cup warm water for about 10 minutes, and then squeeze out the juices by crushing between fingers. (discard the solids). Then keep aside the extract to add in later.
3)
- Dry roasted the 3 inches ginger and 3 cloves garlic till the moisture has cooked off.
- Separately dry roasted 1 tbsp coriander seeds till the moisture have gone or till it turning brown ( reminder: don't over burn it)
- Also, dry roasted 2 tbsp Masoor daal/Toor daal, followed by 10 red dried chilies, and 1 tsp whole black pepper, and 1 long cinnamon stick, and 1-star anise, 2 cloves, 2 cardamoms, 1 tsp urad daal, 1tsp Fenugreek seeds, 1tsp Fennel seeds.
- After it has cool down, combined all the dried roasted ingredients and transfer it into a blender, blend them till it turns to powder.
4) In a pan, heat 2 tbsp oil and add a handful curry leaves, add 1 tsp mustard seeds, then add 1 tsp cumin seeds. Wait until the mustard seeds splutter, add the chopped onions, Cook the onions till turn translucent, Then adds 1 tsp ginger & garlic paste, Saute again for 2 minutes.
5) Add the 1 chopped big tomato and 1 chopped green chili, and cook stirring constantly till the tomato are mashed. Then add chopped 5-8 small potatoes. saute again for 2 minutes. then add a pinch of Turmeric powder, 1tsp Cumin powder, 1tbsp Chili powder and 2-4 tbsp earlier ground masala powder. (the balance ground powder can be stored for future use).
6) Now add in all the tuna, stir the tuna till mashed and combine well with masala mixture.
Then add in the tamarind extract that has prepared earlier. let it come to boil and add salt to taste.
7) Finally, add 4-6 cups water to let the tuna, potatoes and the masala mixture cooked well. It will take about 15-20 minutes. After 20 minutes the most of the water has been absorbed and the gravy is ready to be served.
