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Tuna Kelapa Kerala

椰丝干咖喱金枪鱼

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Description:

What's cooking

Ingredient:

3cans TC BOY Solid White Meat Tuna in Vegetable Oil  

Tuna in Vegetable oil, drained

 85g Ghee

1 teaspoon Mustard seeds   

3 springs Curry leaves 

1 Large onions, peeled & sliced round       

5 cloves Garlic, minced  

7.5cmFresh ginger , minced  

3 tablespoons Chilli powder 

1 tablespoon Turmeric powder  

5 Green chillies   

1 cup Grated coconut (white part only) 

Limes juice of 3

Others -Salt & sugar to taste

 

Ingredients for roasted and prounded spices

2  tablespoons Coriander seeds 

1 tablespoon Fennel seeds  

Black peppercorns

 

TC BOY油浸白肉金枪鱼块(去油) 3罐 

印式精炼奶油GHEE 85克

芥子 1茶匙

咖喱叶(2枝供装饰用)  5枝

洋葱1粒(去皮后切成圈) 1粒

蒜(切成细末) 5瓣

生姜 (切成细末) 7.5cm

辣椒粉  3餐匙

姜黄粉  1茶匙

青辣椒  5条

椰丝   1杯

酸柑(取汁) 3 粒

其他:盐和糖供调味

 

配料(烤过后捣碎)

芫茜也籽  2餐匙

茴香籽  1茶匙

黑胡椒粉 1茶匙

 

Preparation:

1 Heat ghee and fry the mustard seed and curry leaves until the seeds start  to pop. Add onions,garlic and ginger,sauté until  golden.

2. Add pounded spices,chilli powder,turmeric powder and green chilies. Stir fry until fragrant

3.Add gratted coconut, stir well and add TC BOY Tuna.

4.Add lime juice, sugar and salt to taste.

5.Garnishwith remaining curry leaves before serving.

 

1.将精炼奶油加热后炒芥子和辣椒叶,直到芥子爆开。加入洋葱、蒜和姜爆香至呈金黄色。

2.加入配料、辣椒粉、姜黄粉和青辣椒爆香至香。

3.加入椰丝和TC BOY白金枪鱼块继续拌炒。

4.以酸柑汁、盐和糖调味即可盛起。

5.最后以剩下的咖喱叶装饰即可上桌。

 

Description:

What's cooking

Ingredient:

3cans TC BOY Solid White Meat Tuna in Vegetable Oil  

Tuna in Vegetable oil, drained

 85g Ghee

1 teaspoon Mustard seeds   

3 springs Curry leaves 

1 Large onions, peeled & sliced round       

5 cloves Garlic, minced  

7.5cmFresh ginger , minced  

3 tablespoons Chilli powder 

1 tablespoon Turmeric powder  

5 Green chillies   

1 cup Grated coconut (white part only) 

Limes juice of 3

Others -Salt & sugar to taste

 

Ingredients for roasted and prounded spices

2  tablespoons Coriander seeds 

1 tablespoon Fennel seeds  

Black peppercorns

 

TC BOY油浸白肉金枪鱼块(去油) 3罐 

印式精炼奶油GHEE 85克

芥子 1茶匙

咖喱叶(2枝供装饰用)  5枝

洋葱1粒(去皮后切成圈) 1粒

蒜(切成细末) 5瓣

生姜 (切成细末) 7.5cm

辣椒粉  3餐匙

姜黄粉  1茶匙

青辣椒  5条

椰丝   1杯

酸柑(取汁) 3 粒

其他:盐和糖供调味

 

配料(烤过后捣碎)

芫茜也籽  2餐匙

茴香籽  1茶匙

黑胡椒粉 1茶匙

 

Preparation:

1 Heat ghee and fry the mustard seed and curry leaves until the seeds start  to pop. Add onions,garlic and ginger,sauté until  golden.

2. Add pounded spices,chilli powder,turmeric powder and green chilies. Stir fry until fragrant

3.Add gratted coconut, stir well and add TC BOY Tuna.

4.Add lime juice, sugar and salt to taste.

5.Garnishwith remaining curry leaves before serving.

 

1.将精炼奶油加热后炒芥子和辣椒叶,直到芥子爆开。加入洋葱、蒜和姜爆香至呈金黄色。

2.加入配料、辣椒粉、姜黄粉和青辣椒爆香至香。

3.加入椰丝和TC BOY白金枪鱼块继续拌炒。

4.以酸柑汁、盐和糖调味即可盛起。

5.最后以剩下的咖喱叶装饰即可上桌。

 

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