Tuna Chikkiyathu /Spicy Tuna Thoran:
Serves 3-4
Ran out of fish or prawns to prepare for an afternoon lunch? Got some tuna in stock? Then this recipe will help you out to sort the issue! Well, this recipe was somewhat my husband’s idea. It blinked in his brain on a day when we ran out of fish and seafood and the only thing we had was canned tuna. He then suggested me to prepare it this way, but I added some extra ingredients as well!!
Ingredients:
4 tsp coconut oil
¾ cup chopped onion
15 curry leaves
1/3 cupful (1 medium size) chopped tomato
1 tbsp + 1 tsp Kashmiri chilli powder (Adjust per taste)
Few tsp of water
½ tsp pepper powder
2*185g canned tuna, drained
1/3 cup grated coconut
½ tsp garam masala
Preparation:
1.Heat a large frying pan or saucepan and add oil. Add the chopped onions, curry leaves and sauté till onion becomes soft and translucent. Add the chopped tomato , pepper powder and chilli powder.
2. Cover and cook on very low flame until tomatoes are soft and masala is thick.
3.Add the drained tuna and cook on low – medium flame for about 10-15 minutes until the masala is quite dry and no moisture at all. Add coconut and stir well. Cook for few more minutes until well incorporated.
4. Add garam masala, stir well and cover and cook for a minute.
Serve as a side dish for chappathi, poori, ottil pollichathu, rice,paalappam, appam or even bread.