Authentic East Indian Kuppa Recipe: Tangy & Spicy Tuna Fish Curry with Bottle Masala | Easy Cooking

mutton

🥗Healthier: chicken

💰Cheaper: goat meat

Chicken is lower in fat and more affordable than mutton.

coconut

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream provides creaminess with fewer calories.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is a cost-effective alternative for flavor.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add sweetness without heat, while jalapeños provide a similar spice.

Wash the tuna pieces and season with salt, turmeric powder, and bottle masala.

Mix well with hands and set aside.

Grind together grated coconut, garlic, ginger, Kashmir chilies, tomato, cumin seeds, coriander seeds, peppercorns, cinnamon stick, cloves, and turmeric powder into a paste.

Heat oil in a pot and add curry leaves and diced onion, cooking until translucent.

Add the ground masala to the pot and mix well.

Add 1 cup of water to the mixer to get all the masala off and pour it into the pot.

Boil the masala for 10 to 15 minutes on medium flame, adding water as needed.

Add tamarind water for tanginess and boil for another 10 to 15 minutes.

Add the marinated tuna pieces to the pot and boil for 5 to 8 minutes.

Check for salt and adjust if necessary.

Cover and let it cook for another 2 to 3 minutes before turning off the flame.

Let the curry rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: