Wednesday, June 3, 2009

Tuna Thoran

Tuna becomes unique amongst its other fish friends because of its red or pink colored meat. The most commonly found canned tuna can work as an easy and cost effective alternative for all fish lovers. Even if it ends up sitting in your kitchen pantry, showing up only on the day when all the grocery is over, it is not only a great savior, but a delicious find too.

When picking the canned tuna from the market, choose the ones in water as they are soaked up with “The heart friendly -Omega 3”. Tuna can be varied in its preparations and here is our very first one-Thoran (which in Malayalam means anything sautéed with a hint of shredded coconut)

Can of tuna in water: 1
Red onions / pearl onions (chopped) : 3 tablespoons
Tomatoes(chopped): 2 tablespoons
Green chillies: 2-3 slit lengthwise
Garlic (chopped): 1 teaspoon
Ginger (chopped): 1 teaspoon
Curry leaves: 1 sprig
Turmeric powder: 1/2 teaspoon
Chilli powder: 1 teaspoon
Coriander powder: 1 teaspoon
Chicken masala: 2 teaspoon
Pepper: 1/2 teaspoon
Grated Coconut: 1 tablespoon
Salt to taste

Heat some oil in a pan, add the chopped garlic, ginger, green chillies and curry leaves and saute. Add the onions, salt, turmeric, chilli, coriander, pepper, chicken masala powder and saute well. Once the onions are done, add the tomatoes and saute until mixed well. Squeeze out all the water from the canned tuna meat. Now add the tuna and saute well.Finally add the grated coconut and take off from heat. Serve as a side dish, suited best with plain steamed rice.

***For those not very fond of curry leaves and coconut, it can be replaced it with some jeera powder, coriander/cilantro leaves and a drop of lemon juice.

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