Andaman tuna masala fry
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Thick slices of fresh tuna rubbed with a chilli, lime and garlic masala and shallow-fried until crisp at the edges.
Region: Andaman and Nicobar IslandsOccasion: Everyday mealsTime: 30 min + 30 min marinatingServes: 4Non-vegetarian
Ingredients
- 500 g fresh tuna, cut in 1 cm slices
- 1 tbsp ginger-garlic paste
- 2 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp black pepper powder
- 2 tbsp lime juice
- 2 tbsp rice flour or semolina
- Salt to taste
- Oil for shallow-frying
Method
- Mix the ginger-garlic paste, chilli powder, turmeric, pepper, lime juice and salt into a thick paste.
- Coat the tuna slices well and leave for 30 minutes.
- Dust the slices lightly with rice flour or semolina.
- Shallow-fry in hot oil for 3–4 minutes on each side until cooked through and crisp.
- Serve hot with rice and dal, or with onion rings and lime.
History
The seas around the islands are rich in tuna, which island fishers catch for local markets.
Significance
Fried fish is a daily side dish in island homes, made with whatever is fresh at the jetty.