Tuna in a rich tomato and onion sauce
From rottman 15 years agoIngredients
- 1 1/2 lb tuna steaks (1 inch thick) shopping list
- 2 tb lemon juice shopping list
- 1 ts salt shopping list
- 1 ts ground turmeric shopping list
- vegetable oil shopping list
- 1/2 c flour shopping list
- 1/4 ts black pepper shopping list
- 4 tb vegetable oil shopping list
- 2 ts sugar shopping list
- 1 lg onion; finely chopped shopping list
- 1 tb ginger root; fresh grated shopping list
- 1 tb garlic; crushed shopping list
- 1 ts ground coriander shopping list
- 1 ts hot chile powder shopping list
- 8 oz canned diced tomatoes shopping list
- 1 1/4 c warm water shopping list
- 2 tb coriander; fresh chopped shopping list
- boiled rice shopping list
How to make it
- Cut the fish into 3 inch pieces and put into a large bowl. Add the lemon juice and sprinkle with half the salt and half the turmeric. Mix gently with your fingertips and set aside for 15 minutes.
- Pour enough oil into a 9 inch frying pan to cover the base to a depth of 1/2 inch and heat over a medium setting. Mix the flour and pepper and dust the fish in the seasoned flour. Add to the oil in a single layer and fry until browned on both sides and a light crust has formed. Drain on kitchen paper.
- In a large pan, heat 4 tablespoon oil. When the oil is hot, but not smoking, add the sugar and let it caramelize. As soon as the sugar is brown, add the onion, ginger and garlic, and fry for 7-8 minutes, until just beginning to color. Stir regularly.
- Add the ground coriander, chilli powder and the remaining turmeric. Stir fry for about 30 seconds and add the tomatoes. Cook until the tomatoes are mushy and the oil separates from the spice paste, stirring regularly.
- Pour the warm water and remaining salt into the pan, and bring to the boil. Carefully add the fried fish, reduce the heat to low and simmer, uncovered, for 5 to 6 minutes. Transfer to a serving dish and garnish with the coriander leaves. Serve over plain boiled rice.
- Note: This is an Eastern Indian, onion-rich dish, known as kalia in Bengal. A firm-fleshed fish is essential. Tuna works very nicely.
People Who Like This Dish 4
- pi10840 Fort Lauderdale, FL
- atedaday Nowhere, Us
- elgab89 Toronto, CA
- maxw45 Cambridge, MA
- rottman Nottingham, MD
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Mmmmm, this would be the talk of the party!
elgab89 in Toronto loved it
Reviews & Comments 4
-
All Comments
-
Your Comments