Tuna peera pattichathu

Today I am sharing the recipe of Tuna peera pattichathu / Tuna in grated coconut mix. Usually my mom used to prepare this by using netholi / anchovies, which is a very small fish.

Serves ~ 3 adults


Canned Tuna in water ~ 3 Tins ( 200 gram each )
Kudampuli ( Gambooge ) / Fish Tamarind ~ 4 Nos
Shallots / Kunjulli ~ 5-6 Nos
Ginger ~ a small piece
Garlic ~ 4 cloves
Turmeric powder ~ 1/4 tsp
Coriander powder ~ 3/4 tsp
Red chilly powder ~ 2 1/2 tsp
Green chillies ~ 4-5 Nos ( Split length-wise)
Pepper powder ~ 1/2 tsp
Curry leaves ~ 1 stem 
Mustard seeds

First wash and soak kudampuli in 1/2 cup of warm water. Then open the tuna can and drain the water and keep it aside.
Using a mortar and pestle crush grated coconut, shallots, ginger, garlic, red chilly powder, turmeric powder and coriander powder.You can even grind coarsely using a mixer grinder by adding 2-3 tbsp of water. Then heat little oil in a pan and add mustard seeds. When it crackles, add crushed coconut mix along with 1/2 cup water, salt and kudampuli. (Note: You can use the water in which the kudumpuli was soaked). Then bring it to a boil. After that add the tuna flakes, black pepper powder, green chillies and curry leaves and mix it nicely.And in medium high flame allow it to boil and then lower the flame and cook covered for about 15 minutes. Add little water if needed. After 15 minutes, cook uncovered for another 5-10 minutes or till all the extra water is evaporated. Then remove from the flame.
Enjoy with rice.


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