Black Tuna Fish Curry Recipe – Kerala Style Coconut Tamarind Gravy

Last Updated on 2 months by Neha Deshmukh

Black Tuna Fish Curry Recipe – Kerala Style Coconut Tamarind Gravy

Hey everyone! If you’re anything like me, you absolutely love a good fish curry. And this Kerala-style Black Tuna Fish Curry? It’s a total game-changer. I first made this a few years ago, trying to recreate a dish my aunt makes during Onam, and honestly, it’s become a regular in my kitchen. The combination of tangy tamarind, creamy coconut, and perfectly cooked fish is just… chef’s kiss. It’s surprisingly easy to make too, so let’s dive right in!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a vibrant, flavourful experience that transports you straight to the coast of Kerala. The gravy is rich and aromatic, thanks to the coconut and spices, while the tamarind adds a lovely tang that cuts through the richness. Plus, black tuna (also known as kingfish) holds its shape beautifully during cooking, making it the perfect fish for this curry. It’s a comforting, satisfying meal that’s sure to become a family favourite.

Ingredients

Here’s what you’ll need to create this Kerala magic:

• 500 gm fish (black tuna), cut into pieces
• 2 tbsp coconut oil
• 1 tsp fenugreek seeds
• 1 large tomato, chopped
• 3 green chillies, slit
• 2 sprigs curry leaves
• ½ cup grated coconut
• 1 pc tamarind (lime-sized)
• 1 tsp red chilli powder
• 1 tsp Kashmiri red chilli powder
• ¼ tsp turmeric powder
• 1 onion, chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Fish Selection: Black Tuna & Other Options

Black tuna is traditional, and its firm texture works beautifully. But don’t worry if you can’t find it! You can easily substitute with other firm white fish like pomfret, seer fish (king mackerel), or even cod.

Coconut: Fresh vs. Dried

Freshly grated coconut is always best for that authentic Kerala flavour. However, if you’re short on time, you can use unsweetened desiccated coconut. Just rehydrate it with a little warm water before grinding.

Tamarind: Pulp vs. Whole & Sourness Levels

I prefer using a lime-sized ball of tamarind and soaking it in warm water to extract the pulp. This gives you more control over the sourness. Tamarind pulp is convenient, but the sourness can vary between brands, so start with less and add more to taste.

Spice Blends: Regional Variations in Red Chilli Powder

Kashmiri red chilli powder adds a beautiful colour and mild heat. Regular red chilli powder brings the spice! Feel free to adjust the amounts to your liking. Some families even add a pinch of coriander powder for extra depth.

Coconut Oil: The Key to Kerala Flavors

Don’t skimp on the coconut oil! It’s essential for that authentic Kerala aroma and flavour. It really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. Grind the coconut, tamarind, red chilli powders, turmeric, and onion into a coarse paste using 1-2 pulses. You don’t want it super smooth – a little texture is good.
2. Now, heat the coconut oil in a pan over medium heat. Once hot, add the fenugreek seeds and let them splutter. This releases their lovely aroma.
3. Add the chopped tomato, slit green chillies, and curry leaves to the pan. Sauté for about a minute, until the tomatoes soften slightly.
4. Mix in the ground coconut paste and salt. Bring the mixture to a boil, stirring occasionally to prevent sticking.
5. Gently add the fish pieces to the boiling gravy. Cover the pan and cook on high heat for about 5 minutes.
6. Reduce the flame to low. Simmer until the fish is fully cooked, flipping the pieces occasionally to ensure they cook evenly. This usually takes another 5-7 minutes.
7. Uncover the pan and cook until the gravy thickens to a dry consistency. You want a nice, coating gravy.
8. Optionally, temper with a pinch of mustard seeds and a few curry leaves for added flavour before serving.

Expert Tips

A few little secrets to help you nail this recipe:

• Achieving the Right Gravy Consistency: The key is to cook the gravy uncovered towards the end. This allows the excess moisture to evaporate, resulting in a thick, flavourful gravy.
• Preventing Fish from Breaking Apart: Be gentle when adding and flipping the fish. Using a sturdy spatula helps.
• Balancing the Spice Levels: Start with less chilli powder and add more to taste. Remember, you can always add spice, but it’s hard to take it away!
• Using the Correct Type of Pan: A heavy-bottomed pan is ideal for even cooking and preventing sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Black Tuna Fish Curry (Using Jackfruit or Banana Blossom): Substitute the fish with jackfruit or banana blossom for a delicious vegan version.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments (Mild, Medium, Hot): Adjust the amount of red chilli powder to control the heat. My family prefers a medium spice level, but feel free to experiment!
• Festival Adaptations (Onam, Vishu): This curry is often served as part of the elaborate Onam Sadhya or Vishu Sadya feasts.

Serving Suggestions

Serve this Black Tuna Fish Curry hot with steamed rice, appam, or roti. A side of thoran (stir-fried vegetables) and pappadums completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of fish is best for this Kerala fish curry? Black tuna is traditional, but pomfret, seer fish, or cod work well too.
• Can I use pre-made coconut paste instead of grating it fresh? Yes, you can! Just rehydrate it with a little warm water first.
• How do I adjust the sourness of the curry? Add more or less tamarind pulp to taste.
• What is the role of fenugreek seeds in this recipe? Fenugreek seeds add a unique aroma and flavour that’s characteristic of Kerala cuisine.
• Can this curry be made ahead of time? Yes, you can make the gravy ahead of time and add the fish just before serving.
• How can I tell when the fish is fully cooked? The fish should be opaque and flake easily with a fork.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!