Meen Peera (Tuna with Coconut)

Ingredients

• 1 can tuna in spring water (drained; can weight not specified in the source)
• 2 handfuls grated coconut
• 1 tsp ginger (sliced)
• 1 tsp garlic (sliced)
• 2 tbsp onion or shallots (chopped)
• 2 green chilies (sliced)
• curry leaves (amount not specified)
• 2 pieces kudampuli (Malabar tamarind)
• salt (to taste)
• 0.25 tsp turmeric powder
• 1.5 tbsp coconut oil (source gives a range of 1–2 tbsp)
• 2 tbsp water

Steps

1. 1

   Add the grated coconut, sliced ginger, sliced garlic, chopped onion or shallots, sliced green chilies, curry leaves, kudampuli, salt, turmeric powder, and coconut oil to a pan.

2. 2

   Mix the coconut mixture and seasonings well in the pan.

3. 3

   Add the drained tuna and gently mix it into the coconut mixture, taking care not to break it up more than necessary.

4. 4

   Add the water and mix again to distribute it through the mixture.

5. 5

   Cover the pan and cook over low heat until the coconut is cooked and the flavors come together. The source does not specify a cooking time.

6. 6

   Give the mixture a gentle final mix and serve hot with rice, kanji, or another Kerala meal.

Notes

The source does not specify the tuna can size, the amount of curry leaves, or an exact low-heat cooking time. Coconut oil is listed as a range; the nutrition estimate uses the midpoint of 1–2 tablespoons.

Nutrition per serving

• main
• Kerala
• South Asian
• seafood
• canned tuna
• coconut
• quick meal
• stovetop