Spicy Tuna Fish Recipe – Coconut Oil & Curry Leaf Delight

Last Updated on 4 months by Neha Deshmukh

Spicy Tuna Fish Recipe – Coconut Oil & Curry Leaf Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t compromise on taste. This spicy tuna fish recipe is exactly that. It’s a little something I whipped up inspired by the vibrant flavors of South India, and it’s become a weeknight staple in my kitchen. Trust me, you’ll love it!

Why You’ll Love This Recipe

This isn’t your average tuna dish. We’re taking flaky tuna and giving it a serious flavor boost with a fragrant marinade and a wonderfully aromatic curry leaf-infused sauce. It’s ready in under 40 minutes, packed with flavor, and surprisingly easy to make. Plus, the coconut oil adds a subtle sweetness that perfectly balances the spice.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 250 grams tuna fish fillet
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli flakes
• 1 teaspoon plain vinegar
• 2 tablespoons coconut oil (plus extra for frying)
• 1 sprig curry leaves
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• ½ cup sliced onion
• 1 teaspoon black pepper powder
• 2 tomatoes

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Coconut Oil: Don’t skimp on the coconut oil! It really does make a difference. The flavor is just… chef’s kiss. If you absolutely can’t find it, a neutral oil like sunflower or vegetable oil will work in a pinch, but it won’t have the same depth of flavor.
• Curry Leaves: These little guys are a powerhouse of flavor. They have a unique, slightly citrusy aroma that’s essential to South Indian cooking. You can find them fresh or frozen at most Indian grocery stores. If you can’t find them, a tiny pinch of dried curry leaves will do, but fresh is always best.
• Regional South Indian Influences: This recipe draws inspiration from the coastal cuisines of Kerala and Tamil Nadu, where coconut and spices are used generously. You’ll notice the use of curry leaves and coconut oil are hallmarks of these regions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the marinade. In a bowl, mix together the red chilli powder, turmeric powder, chilli flakes, vinegar, and 1 tablespoon of coconut oil. It should form a nice, vibrant paste.
2. Now, coat your tuna pieces with this marinade, making sure every bit is covered. Let it sit for about 15-20 minutes. This allows the flavors to really penetrate the fish.
3. Heat the remaining 1 tablespoon of coconut oil in a pan over medium heat. Pan-fry the marinated tuna until it’s browned on all sides. Don’t overcook it – you want it to stay nice and flaky! Once browned, set the tuna aside.
4. In the same pan, add the minced ginger, garlic, and curry leaves. Sauté for about 5 minutes, until fragrant. The aroma at this point is amazing.
5. Add the black pepper powder and chopped tomatoes to the pan. Cook covered for another 5-7 minutes, until the tomatoes have softened and broken down.
6. Gently add the fried tuna to the onion-tomato mixture. Simmer covered for just 2 minutes, allowing the flavors to meld together.
7. Finally, garnish with a few fresh curry leaves. Serve hot!

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• For a more intense flavor, marinate the tuna for longer – up to a few hours in the fridge.
• Make sure not to overcrowd the pan when frying the tuna. Work in batches if necessary.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, reduce the amount of chilli powder and flakes. Or, if you like it really spicy, add a pinch of cayenne pepper!
• Kerala Style Adaptation: My friend’s mom always adds a splash of coconut milk to the sauce for extra richness. It’s divine!
• Vegan Option with Tofu: Swap the tuna for firm or extra-firm tofu, pressed to remove excess water. Marinate and pan-fry the tofu just like the tuna.

Serving Suggestions

This spicy tuna fish is fantastic served with a steaming bowl of rice and a dollop of ghee. It also pairs well with roti or paratha. A side of simple yogurt raita can help cool things down if you’ve gone heavy on the spice!

Storage Instructions

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

FAQs

Is this recipe suitable for beginners?

Absolutely! It’s a pretty straightforward recipe, even if you’re new to Indian cooking. Just take your time and follow the instructions.

Can I use a different type of oil?

You can, but coconut oil really adds a unique flavor. If you must substitute, use a neutral oil like sunflower or vegetable oil.

What is the best way to serve this tuna fish?

With rice and ghee! Seriously, it’s a match made in heaven.

How can I adjust the spice level?

Reduce or increase the amount of chilli powder and flakes. A pinch of cayenne pepper will also kick up the heat.

Can I marinate the tuna fish overnight?

Yes, you can! Just make sure to store it in the refrigerator. The longer it marinates, the more flavorful it will be.

Enjoy! Let me know in the comments how it turns out for you. I can’t wait to hear what you think!