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Mus kavab
Tuna in onion and tomato masala
Mus kavab: Lakshadweep tuna pieces cooked in a thick onion, tomato and spice masala
Despite the name, mus kavab is not grilled but a thick, almost dry tuna masala, the Lakshadweep dish that turns up at Eid lunches, weddings and on any day a good catch comes in. Chunks of tuna are marinated in chilli, turmeric and lime, briefly shallow-fried, then folded into a deep-red masala of slow-cooked onion, tomato, ginger and garlic so the gravy clings to every piece. The common mistake is overcooking the tuna, which turns it dry and grainy; it needs only a few minutes in the masala, until opaque and just flaking. Chef's tip: cut the tuna in large 4 cm chunks, which stay juicy far better than small cubes.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
- 1 ⅛ lb fresh tunacut in 4 cm chunks
- 1 tsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- 1 tbsp lime juice
- ½ tsp salt
For the masala
- 3 tbsp coconut oil
- 3 onionsthinly sliced
- 1 tbsp ginger-garlic paste
- 2 green chilliesslit
- 2 tomatoeschopped
- 1 ½ tsp Kashmiri chilli powder
- 2 tsp ground coriander
- ½ tsp garam masala
- ½ tsp salt
- 10 curry leaves
- 2 tbsp fresh coriander (optional)chopped
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Method
0/5 doneStep 1: Toss 1 ⅛ lb fresh tuna with 1 tsp Kashmiri chilli powder, ¼ tsp ground turmeric, 1 tbsp lime juice and ½ tsp salt and marinate covered in the fridge for 30 minutes.
30 minStep 2: Heat 3 tbsp coconut oil in a wide pan over medium-high heat and sear the tuna for 1 minute per side, just to colour. Lift out.
3 minStep 3: In the same oil fry 3 onions over medium heat for 12 minutes until deep golden. Add 1 tbsp ginger-garlic paste, 2 green chillies and 10 curry leaves and fry 1 minute.
13 minStep 4: Add 2 tomatoes, 1 ½ tsp Kashmiri chilli powder, 2 tsp ground coriander and ½ tsp salt and cook 6–7 minutes until the tomato breaks down and oil separates at the edges.
7 minStep 5: Return the tuna, sprinkle ½ tsp garam masala and fold gently over low heat for 3–4 minutes, adding a splash of water if dry, until the fish is opaque and flakes when pressed. Scatter 2 tbsp fresh coriander and serve.
4 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 33 g
- Carbs
- 12 g
- Fat
- 17 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mus kavab take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of kashmiri chilli powder?
- Sweet paprika with a pinch of cayenne (gives the same colour, less heat).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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