How to Make Tuna Fish Curry | Easy & Authentic Recipe

Craving a rich, flavorful, and easy seafood dinner? In this video, I’m showing you exactly how to make a delicious Tuna Fish Curry that tastes like it came straight from a coastal kitchen! 🐟🥘
​Whether you’re using fresh tuna steaks or looking for a way to elevate canned tuna, this recipe strikes the perfect balance of spicy, tangy, and creamy. This is an authentic, one-pot meal that pairs perfectly with hot rice or warm paratha.

Tuna Fish (called by different names in India):
Malayalam – ചൂര മീൻ (Choora Meen)
Tamil – சூரை மீன் (Soorai Meen)
Telugu – సూర చేప (Soora Chepa)
Kannada – ಸೂರೈ ಮೀನು (Soorai Meenu)
Hindi – कुप्पा मछली
Bengali – কুপ্পা মাছ
Odia – କୁପ୍ପା ମାଛ

​🛒 Ingredients List:

Tuna fish - 900gm
Shallots - 10(finely chopped)
Garlic - 10 pods
Ginger - 1/2 inch
Tomato - 1 medium
Curry Leaves
Tamarind - A small ball soaked in water
Methi seeds - 1/4 teaspoon
Coconut oil - 2 tbsp
Turmeric - 1/4 tsp
Chilli powder - 2-3 tbsp (as per required)
Coriander powder - 1/2 tbsp
Salt as per taste

​💡 Pro Tips for the Best Tuna Curry:
1. ​Don’t Overcook: Tuna can become tough quickly. Add it at the very end and simmer for just 5–7 minutes.

2. ​The Tang Factor: Tuna is a "meaty" fish that loves acidity. Don't skip the tamarind or lemon!

3. ​Let it Rest: Like most curries, this tastes even better the next day once the flavors have soaked into the fish.

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