Friday, 28 February 2014

Tuna n' Carrot Peera | Kukskitchen



Traditionally peera is made with small fish like natholi / anchovy. However, canned tuna is an easy fix. I came across this idea when my friend from school Remya asked me about indian style recipe to do with tuna. Combining tuna with carrots makes it a more rounded dish.



A few things before we start:

  • Use tuna chunks in water and not oil or brine for a cleaner taste.
  • Remember to use less salt if using tuna in brine.
  • If you cannot manage to get kudampuli , use 2 tsp regular tamarind paste or raw mango.
  • Although best made in a traditional earthern vessel, a thick bottomed pan would serve as good.


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Tuna and carrot stir fried with coconut 
ചൂര കാരറ്റ് പീര 
Serves 4
 ----------------------------------------------------------------------------------------------------------

Ingredients:

1- Tuna chunks in water- 2 cans
     Grated carrots - 2 medium or 1 cup
2-  Mustard seeds - 1/2 tsp
3- Onion - 1 medium, chopped
     Garlic cloves - 5, finely chopped
     Fresh ginger - 1 tbsp,finely chopped
4-  Shredded fresh coconut - 1 cup
      Dried red chilli - 4
     Turmeric powder - 1/2 tsp
5- Fish tamarind / 'Kudam Puli' - 1
     Luke warm water - 1/4 cup
6- Roasted fenugreek powder - 1/4 tsp
7-Curry leaves - 2 sprigs
8- Coconut oil - 2 tsp
9- Salt to taste

Method:
  • Wash 1 piece of fish tamarind/kudam Puli and keep aside to soak in 1/4 cup of luke warm water. 
  • Heat 2 tsp of oil in a pan ('Meenchatti') and splutter 1/2 tsp of mustard seeds. Add dried red chili and let it warm up for 30 seconds. Remove chilli from the pan and keep aside. 
  • Add the(3) and salt and saute for 2 minutes over low flame. 
  • Meanwhile coarsely grind (4) and keep aside. 
  • Now add drained tuna and cook for 2 minutes. Add the fenugreek powder and mix well to combine. 
  • Add the chopped carrots, ground coconut mix, tamarind with its water and 1 sprig of curry leaves.
  • Add salt and cover and cook for 5 - 6 minutes on low flame or till the water is all dried up and the carrots are cooked.
  • Garnish with remaining curry leaves and serve with plain rice.
 Recipe adapted from: Shibi Thomas


Also check out other fish recipes on kukskitchen
Fish recipes @kukskitchen


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 Cheers
Sherin Deepu

3 comments:

  1. Looks delicious and yummy dear ...drooling here :)

    ReplyDelete
  2. looks super tempting...carrot gives very nice colour to this..

    ReplyDelete
  3. Kalakki.. Peera looks perfectly made.

    ReplyDelete

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Sherin

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 I'm Sherin, aka kukku. 

A happy wife, an excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My husband is my pillar of support and my son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.


Please do not re'print' this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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