Kerala style Tuna Fish Fry (Choora Fry)

A very tasty and simple to prepare fried Tuna Fish Fry or ‘ Choora Fry ‘ in Kerala style.

Kerala style Tuna Fish Fry (Choora Fry)

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♦Prep time:10min ♦Cook time:15min ♦Marination time:1hour ♦Yield:8Servings.

A detailed introduction, information on buying Tuna, and related links are available on the
Recipe Intro ↓ : Check it out or scroll down for the Recipe and ⇓.

EAT AND TELL!!! Let us know if you tried– Kerala style Tuna Fish Fry (Choora Fry)

Kerala style Tuna Fish Fry (Choora Fry)

Author: Shana Shameer

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 1 hr 25 mins

Description

A bold, spicy, and incredibly popular seafood dish from the coastal state of Kerala. Since Tuna (Choora) is a firm, meaty fish, it holds up exceptionally well to the intense marination and shallow-frying process typical of South Indian cuisine.

Ingredients

Servings

• 1 kg fresh Tuna pieces (I got one tuna fish and cut it into nice thick slices about 9 steaks)
• 2 ¹⁄₄ tsp Sea Salt rock crystals (kall uppu)
• 1 ¹⁄₂ tsp Black peppercorns
• 1 Tbsp Chilli powder
• 1 tsp Turmeric powder
• 1 sprig Curry leaves
• 2 ³⁄₄ Tbsp Ginger Garlic Paste (equal amounts of ginger and garlic ground together)
• 1 Tbsp Vinegar (or Lemon juice)
• Coconut oil (for shallow frying)
• Lime , Cucumber and onion (for garnish)

Instructions

1. Rinse the tuna steaks well. Trim the edges(finlets) if needed.
2. Add 1 tsp of table salt and rub the pieces for one minute. Then rinse them again and drain off any water well.
3. Add the sea salt crystals and black peppercorns to a mixi jar or spice grinder. Pulse a few times, till powdered.
4. 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.
5. Add just a little water to make a smooth but thick paste (not runny).
6. Add the contents to a bowl and stir in the vinegar or lemon juice.
7. Rub this paste into the fish steaks thoroughly.
8. Cover and refrigerate for 1 hour.
9. Remove from the fridge - 10 minutes before frying.
10. Heat coconut oil in a nonstick frying pan and add the pieces(in batches), before the oil gets too hot or smoky.
11. 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.
12. Fry on a low-moderate and constant sizzle about 4 minutes per side in two batches, or according to the size of the pan.
13. 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 the fish is cooked properly, depending on the thickness of the steaks.
14. Remove the fried fish to a serving platter and sprinkle some lime juice and salt over the top while hot. Serve immediately.
15. I serve these with lime wedges, cucumber slices, and onion rings.

Note

• 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.

Keywords: kerala style Tuna Fry, Choora Fry, Choora Meen Fry, Fresh Tuna recipes