Fresh Tuna in roasted coconut gravy (varutharacha choora meen curry)

Ingredients

500 gm Tuna /choora sliced (fresh; not canned tuna)
1 piece of ginger sliced
1 green chilly slitted lengthwise
1/4 tsp mustard seeds
1/2 cup water
2 pieces of Coccum/kudampuli (depends on the sourness)
2 sprig curry leaves
4 tsp coconut oil
1 tomato sliced roundwise

To roast and grind

1 tsp  coconut oil
1/4 tsp fenugreek seeds
1 cup grated coconut
2 tsp chilly powder (or up to ur spice tolerance)
3 tsp coriander powder
3 shallots sliced
3 tbsp water





Method

Clean and wash the tuna slices
Heat coconut oil in a pan and splutter fenugreek seeds and add grated coconut. Roast till it turns brown.
Turn off the flame and add spices under to roast and grind..
Mix well in low heat till you the roasted aroma.Add the shallots .Now switch off the stove and mix the shallots well with spices and coconut.( the shallot don't have to be roasted.Just to mix)
Allow the mixture to cool and grind it with little water.
Heat a kadai/deep pot and pour coconut oil.
Splutter the mustard seeds and add ginger and green chilly. Sauté for one minute.
Pour the coconut paste into this along with little water.
Sauté well till the raw smell goes.
Now add half cup water and coccum/kudampuli.Drop curry leaves and bring to boil.
Add tuna slices and salt.Simmer.
Add the sliced tomatoes over the top.Close with a lid and reduce the heat .The fish is sure to release some water.You dont have add more water as it is thick gravy based curry .Let it cook till the gravy thickens and oil floats over the top.
Check the seasoning.Serve hot with rice or kappa(tapioca ).