Traditionally peera is made with small fish like natholi / anchovy. However, canned tuna is an easy fix. I came across this idea when my friend from school Remya asked me about indian style recipe to do with tuna. Combining tuna with carrots makes it a more rounded dish.
A few things before we start:
- Use tuna chunks in water and not oil or brine for a cleaner taste.
- Remember to use less salt if using tuna in brine.
- If you cannot manage to get kudampuli , use 2 tsp regular tamarind paste or raw mango.
- Although best made in a traditional earthern vessel, a thick bottomed pan would serve as good.
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Tuna and carrot stir fried with coconut
ചൂര കാരറ്റ് പീര
Serves 4
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Ingredients:
1- Tuna chunks in water- 2 cans
Grated carrots - 2 medium or 1 cup
2- Mustard seeds - 1/2 tsp
3- Onion - 1 medium, chopped
Garlic cloves - 5, finely chopped
Fresh ginger - 1 tbsp,finely chopped
3- Onion - 1 medium, chopped
Garlic cloves - 5, finely chopped
Fresh ginger - 1 tbsp,finely chopped
4- Shredded fresh coconut - 1 cup
Dried red chilli - 4
Turmeric powder - 1/2 tsp
5- Fish tamarind / 'Kudam Puli' - 1
Luke warm water - 1/4 cup
6- Roasted fenugreek powder - 1/4 tsp
7-Curry leaves - 2 sprigs
8- Coconut oil - 2 tsp
Dried red chilli - 4
Turmeric powder - 1/2 tsp
5- Fish tamarind / 'Kudam Puli' - 1
Luke warm water - 1/4 cup
6- Roasted fenugreek powder - 1/4 tsp
7-Curry leaves - 2 sprigs
8- Coconut oil - 2 tsp
9- Salt to taste
Method:
Also check out other fish recipes on kukskitchen
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Method:
- Wash 1 piece of fish tamarind/kudam Puli and keep aside to soak in 1/4 cup of luke warm water.
- Heat 2 tsp of oil in a pan ('Meenchatti') and splutter 1/2 tsp of mustard seeds. Add dried red chili and let it warm up for 30 seconds. Remove chilli from the pan and keep aside.
- Add the(3) and salt and saute for 2 minutes over low flame.
- Meanwhile coarsely grind (4) and keep aside.
- Now add drained tuna and cook for 2 minutes. Add the fenugreek powder and mix well to combine.
- Add the chopped carrots, ground coconut mix, tamarind with its water and 1 sprig of curry leaves.
- Add salt and cover and cook for 5 - 6 minutes on low flame or till the water is all dried up and the carrots are cooked.
- Garnish with remaining curry leaves and serve with plain rice.
Also check out other fish recipes on kukskitchen
Fish recipes @kukskitchen |
If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated.
Thank you xx
Cheers
Sherin
Looks delicious and yummy dear ...drooling here :)
ReplyDeletelooks super tempting...carrot gives very nice colour to this..
ReplyDeleteKalakki.. Peera looks perfectly made.
ReplyDelete