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How To Make Delicious Kanyakumari Style Tuna Fish Sukka
- •Clean the tuna fish, remove the head and bones, cut into small pieces, and set aside.
- •Dry roast dry red chillies, coriander seeds, fennel seeds, cumin seeds, and black pepper, then grind them into a paste.
- •Marinate the chopped fish with salt, turmeric powder, and chili powder, then half-fry them in coconut oil.
- •In the same oil, sauté sliced onions, ginger-garlic paste, tomatoes, and green chillies until raw smell disappears.
- •Add the half-fried fish, ground spice paste, and curry leaves, cover and cook on medium-low heat for two minutes to get the perfect tuna fish sukka.
Key Questions Answered
The essential ingredients for this dish include tuna fish, coconut oil, tomatoes, small and big onions, dry and green chillies, bay leaf, ginger-garlic paste, coriander seeds, fennel seeds, cumin seeds, black pepper, curry leaves, turmeric powder, chilli powder, and salt.
First, take the tuna fish, remove the head and bones, and cut it into small pieces. Mix the pieces with salt, turmeric powder, and chilli powder. Heat coconut oil in a pan and fry the fish until it is half-cooked, then set it aside.
Sauté sliced big onions, bay leaf, small onions, ginger-garlic paste, tomatoes, green chillies, and salt in coconut oil until the raw smell disappears. Then add the half-fried fish, ground spice paste, and curry leaves, and cover and cook on medium-low heat for two minutes.
