Mas Curry (Lakshadweep Tuna Curry)
Fresh tuna chunks simmered in a fiery coconut and tamarind gravy, the daily fish curry of Lakshadweep households.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Clay pot or heavy kadai
- •Stone grinder or blender
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 19 g
- carbs
- 9 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 310 kcal
Instructions
- 1
Grind the grated coconut with chilli powder, turmeric, and a little water into a rough paste.
- 2
Heat coconut oil in a clay pot. Fry shallots, garlic, and ginger until softened.
- 3
Add the ground coconut paste. Cook for 5 minutes until fragrant and oil begins to separate.
- 4
Pour in enough water to make a medium-thick sauce and bring it to a boil.
- 5
Stir in tamarind pulp and salt. Simmer gently for 5 minutes.
- 6
Gently slide in tuna chunks. Simmer without stirring too much so the fish stays whole.
- 7
Cook for 12–15 minutes until the tuna is cooked through and the sauce thickens.
- 8
Scatter torn curry leaves over the top. Let it rest for 10 minutes before serving.
Chef's tips
Use firm, very fresh tuna and stir as little as possible to keep the chunks whole. The curry tastes even better the next day as the flavours deepen.
Ingredient substitutions
- fresh tuna → kingfish or seer fish
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on low flame without vigorous stirring.
Common mistakes to avoid
- •Boiling the curry too vigorously, which breaks the delicate fish into shreds.
Serving suggestions
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