Canned tuna in brine is handy for a lot of on-the-go dishes. One of them is a Tuna thoran. As my boys and my little girl just love fish, we have it at least twice a week. It is usually either a deep red fish curry or a nicely fried fish, and mostly for lunch. So when I made this thoran for a change, I expected a “what’s-this-mom” look from all. But, they just went with their poker faces. No questions asked! Lol. The pack liked it and so did my not-a-big-fan-of-fish Mom.
- Tuna – 1 can of tuna chunks in brine
- Shallots- 4
- Ginger – 1″ piece
- Garlic – 2 cloves
- Kashmiri chilli powder – 1 tsp
- Chilli powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Garam masala – 1/4 tsp
- Salt – to taste
- Coconut – grated 1/2 cup
- Mustard seeds – 1 tsp
- Vegetable oil – 3 tbsp
- Curry leaves – 5 leaves
- Heat oil in a kadai. Add the mustard seeds and let it splutter.
- Add the curry leaves and the chopped shallots. Saute for a minute.
- Now add the chopped ginger and garlic.
- Once the raw smell of ginger and garlic goes away, add the spice powders and mix well.
- After a minute, add the tuna chunks(remove any water that comes with it from the can).
- Add salt to taste(Be careful here as the tuna already has some salt with it).
- After a good mix of 3 minutes, add the grated coconut and mix well for 2 minutes.
- Ready to server with some rice and curry.
I like to have tuna thoran with some plain rice and yogurt. 🙂