Hot & sour kerala style Tuna fish curry...

Yesterday we went to the local fish market  and were looking for live crabs. We were surprised to see tuna and the other varieties of fish as well. when the fisherman showed us tuna, I was really happy to see it in our market  and went for it ,so we could make something on my daughter's 19th birthday. We bought one big tuna which was about a Kilo and some local variety of fish called palu (goan konkani) and  headed home.But i didn't know what to prepare! Then my husband asked me to prepare a Kerala style curry ...tried this version after going through several food blogs ..Satisfying result! ...kids and husband really loved it :)

Ingredients:
For the marination:

1. 1 kg  Tuna sliced
2. 1 tsp lemon juice
3. 1 tsp Salt
4. 1/2 tsp Turmeric

For the main dish

1. 15-20 red small shallots /sambar onions,chopped
2. 2 tomatoes,chopped
3. 12-15 Garlic cloves,chopped
4. 2 inch Ginger,chopped
5. 2 tsp Kashmiri Red chilly powder
6. 1/2 tsp Black pepper powder
7. 2 tsp Badshah chicken tandoori masala or curry powder
8. 2 tsp coriander powder
9. 1/2 tsp Cumin powder
10. 1/2 tsp Turmeric powder
11. 2 tbsp raw mango, grated ( optional)
12. 1 tbsp Tamarind pulp
13. Salt to taste
14. 2 Green chillies,slit
15. 2 Springs of curry leaves
16. 1tsp Mustard seeds
17. 3 tbsp Oil

Method:

• Wash and marinate the fish with lemon,salt and turmeric powder and let it stand for 20-30 minutes.
• Heat oil in a pan add,mustard followed by curry leaves and green chillies,saute for a second.
• Now add chopped onion,ginger and garlic and fry till onion turns translucent.
• Add all the dry ingredients ( chilly powder,turmeric power,coriander powder,jeera powder,pepper powder and tandoori masala/curry powder).Stir continuously so that noting chars or sticks to the bottom of the pan.
• Then add tomato and wait till it turns mushy.
• Add grated raw mango and tamarind paste/pulp and 3 cups of water or as per required consistency and bring it to boil.
• Now slowly slice tuna slices one by one,cover and let it cook for 10-12 minutes on low flame.

Note:

1. You can use big onion also but small onion gives more flavour and taste.
2. Tastes best with red boiled rice,idli and dosa.