Tuna Coconut Curry - my wife's recipe

Ingredients
Marination

• 1 kg Tuna
• 2 tsp Chillie Powder
• 2 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Salt
• 1 tbsp Lime Juice

Spice powder
Dry roast following ingredients and powder coarsely without water

• 1 cup dessicated Coconut
• 2 tsp Fenugreek Seeds
• Curry leaves (handful)
• 1 tbsp Mustard Seeds
• 1 tbsp Fennel Seeds
• 1 tbsp Cumin Seeds
• 1 tbsp Red Chillie Powder
• 2 tbsp Coriander Powder
• 1 tsp Turmeric Powder

Soak 2 to 3 pieces of kudam puli in 2 cups of hot water.

For Frying

• 1 tsp Mustard Seed
• 2 Onions - thinly sliced
• 2 Tomatoes cubed
• 2 tbsp of Ginger Garlic Paste

Method

1. Marinate the fish a day before using the marination ingredients.
2. Fry the fish and keep aside.
3. In another pan, start frying the mustard seeds.
4. Once they splutter, add the onions.
5. Saute them for 2 minutes.
6. Next add the ginger garlic paste.
7. Once the onions become light brown, add the tomatoes.
8. Add salt.
9. Saute till it comes to a mushy consistency.
10. Add the spice powder and sprinkle with some water and saute for 3 minutes.
11. Next add the kudam puli along with the soaked water.
12. Let it simmer for 5 minutes.
13. Add the fresh fried fish pieces and let the mixture simmer till it comes to the consistency of gravy.
14. Serve hot with rice or roti (will taste best after a few hours)