Tuna Thoran

Ingredients

• - 400g tuna (canned or fresh)
• - 1 fresh coconut (thick and thin milk extracted)
• - 2 tbsp coconut oil
• - 2 shallots
• - 2 green chillies
• - 1/2 inch ginger
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare tuna: Drain 1 can (400g) tuna in water. Or use 400g fresh tuna — boil in salted water with turmeric for 8 minutes. Drain and flake into small pieces.
2. Make coconut mixture: Mix half cup freshly grated coconut with half tsp turmeric, 1 tsp cumin, 2 green chillies and 3 shallots sliced.
3. Combine tuna and coconut: Mix flaked tuna with the coconut mixture.
4. Heat coconut oil: Heat 2 tbsp coconut oil in a wide pan.
5. Splutter mustard seeds: Add 1 tsp mustard seeds and cover until all pop.
6. Add aromatics: Add 2 dried red chillies and 2 sprigs curry leaves. Fry 20 seconds.
7. Add shallots: Add 5 sliced shallots and fry 4 minutes until golden.
8. Add tuna-coconut mixture: Add to the pan. Season with salt.
9. Toss and cook: Cook on medium heat 4-5 minutes tossing until well combined and dry.
10. Serve: Adjust salt. Tuna thoran should be dry and fragrant. No whole fish visible. Serve with steamed rice.