Kerala style Tuna Fish Fry (Choora Fry)
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A very tasty and simple to prepare fried Tuna Fish Fry or ‘ Choora Fry ‘ in Kerala style.
The Recipe Intro↓ has more information on buying Tuna and related links. If you’d like to check it out.
Prep time:10 min Cook time:15 min Marination time: 1 hour Yeild
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Tuna steaks (I got one tuna fish and cut it into nice thick slices about 9 steaks) | 1 kg | |
| Sea salt rock crystals (kall uppu) | 2 1/4 tsp | |
| Black peppercorns | 1 1/2 tsp | |
| Chilli powder | 1 Tbsp | |
| Turmeric powder | 1 tsp | |
| Fresh curry leaves | 1 sprig | |
| Ginger Garlic Paste (equal amounts of ginger and garlic ground together) | 2 3/4 Tbsp | |
| Vinegar or Lemon juice | 1 Tbsp | |
| Coconut oil for shallow frying | As needed | |
| Lime wedges, cucumber slices and onion for Garnish. | As needed |
Method:
- Rinse the tuna steaks well, Trim the edges(finlets) if needed.
- Add 1 tsp of table salt and rub the pieces for one minute. Then rinse them again and drain off any water well.
- Add the sea salt crystals and black peppercorns to a mixi jar or spice grinder. Pulse a few times, till powdered.
- Add the chilli powder, turmeric powder and curry leaves to this along with the ginger garlic paste and grind again to get it as smooth as possible.
- Add just a little water to make a smooth but thick paste (not runny).
- Add the contents to a bowl and stir in the vinegar or lemon juice.
- Rub this paste into the fish steaks thoroughly.
- Cover and refrigerate for 1 hour.
- Remove from the fridge – 10 minutes before frying.
- Heat coconut oil in a nonstick frying pan and add the pieces(in batches), before the oil gets too hot or smoky.
- Fry in a single layer without overcrowding the pan. You must slide the fish from side to side by shaking the pan as soon as all the pieces are added to prevent the fish from sticking.
- Fry on a low-moderate and constant sizzle about 4 minutes per side in two batches, or according to the size of the pan.
- The fish should not be fried on high heat too quickly. It must slowly take on an even brown crust without going black anywhere or developing a blackened-charred crust. Also ensure sure the fish is cooked properly, depending on the thickness of the steaks.
- Remove the fried fish to a serving platter and sprinkle some lime juice and salt over the top while hot. Serve immediately.
- I serve these with lime wedges, cucumber slices, and onion rings.
Kerala style Tuna Fish Fry (Choora Fry)
Notes:
- Notes about Tuna and purchasing tuna on the Intro page.
- You can use this marinade for other fish like sardines with great results.
Key Ingredients: Tuna steaks, Spices, Garlic, Ginger, Curry leaves, Salt Crystals, Coconut oil.
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