CANNED TUNA FISH RECIPES
Topic started by Sangeetha (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on Fri Mar 26 14:36:02 EST 2004.
All times in EST +10:30 for IST.
Hi, Does anyone know to recipes to make with tuna fish? Thanks in advance.
Responses:
- From: Shrada (@ pcp02677103pcs.ewndsr01.nj.comcast.net)
on: Wed Mar 31 08:48:12 EST 2004
I would like to know how to make tuna fish biryani?
- From: Shrada (@ pcp02677103pcs.ewndsr01.nj.comcast.net)
on: Wed Mar 31 08:48:29 EST 2004
I would like to know how to make tuna fish biryani?
- From: Shanthy (@ ip-81-126.dot.net.au)
on: Wed Mar 31 21:45:33 EST 2004
Tune cutlet
1 tuna can 425gr
1 small Onion chopped
1 tsp finely chopped ginger
1 green Chili chopped
1 sprig curry leaves (optional)
1 tsp peper powder
salt to taste
200 gr Potatoes boiled, skinned and mashed
Two Eggs (Whites separated and beaten.
Keep theyolks.)
2 cups bread crumbs
Oil for deep frying
METHOD:
Drain tuna. Squeeze the water and flake the fish.
Heat the oil in a frying pan.
Add ginger and onions stir for 2 minutes add green chili and curry leaves
Cook until the onions are tender light brown.
Add drained tuna, stir all together.
Allow to cook for 1 minute.
Add salt and pepper (careful some tuna is already salty)
Stir until well mixed.
Turn off heat.
Add potatoes egg yolks and half a cup of bread crumbs and mix well with your hands.
(You can add some tomato sauce if you like)
shape in to small (2 inch diameter) balls or thick discs.
Coat the balls with beaten egg white and then with the toasted bread crumbs. (best way to do this is use both hands one for eggs and other for crumbs. Shape well after the crumbs.)
Deep fry in hot oil until the crust is light brown.
Eat it for a snack or a starter.
- From: kanna (@ 220.226.13.77)
on: Thu Apr 1 03:00:56 EST 2004
Dear Ms Shanthy:
Can you tell some Southindian recipies with Tuna fish
- From: Shanthy (@ ip-82-145.dot.net.au)
on: Thu Apr 1 20:55:50 EST 2004
Dear Kanna
I have got this recipe from Mrs.Soma's recipes. I am sure you can use canned tuna instead of shark.
Thanks to Mrs.Soma
http://forumhub.com/southfood/16984.10.45.47.html
SORA PUTTU - fish varuval
Ingredients
500 grms shark fish cut into thick slices
¼ tsp salt
¼ tsp tumeric powder
5 medium onions chopped
5 pips garlic crushed
1 tsp ginger paste
6 green chillies slit and cut into small pieces
¼ to ½ tsp tumeric powder
2 tbs scraped coconut or a bit more
powdered salt to taste
1 tsp aniseed
1 tsp urad dhal
2 sprigs curry leaves
½ a small lime juice or as per taste
little coriander leaves chopped for garnishing
2 tbs oil and 2 tbs of ghee
Method:
Clean the fish slices, smear with the ¼ tsp of salt and ¼ tsp of tumeric powder, and steam the fish.
Remove from the fire. Peel of the thick skin, and remove the back bone.
Mash the shark flesh into tiny flakes.
Mix ¼ to ½ tsp of tumeric powder, and enough powdered salt to taste, into the steamed fish flakes.
Heat a wok on the fire. Pour into it the oil and the ghee.
When smoking hot, add in the urad dhal, and the aniseed.
When they splutter, add in the crushed garlic, the ginger paste, also the chopped onions
Cut green chillies,and the curry leaves,
Fry till the onions and chillies turn limp.
Then add the mashed and seasoned shark flakes.
Fry turning over very frequently.
Then add in the scraped coconut , and keep on turning over till the coconut turns a little brown here and there.,and an attractive aroma is given out.
Do not allow the contents to stick to the wok, or burn.
Lower the heat, sprinkle the lime juice, and give it a final toss, and dish out.
Garnish with the chopped coriander leaves.
Sora puttu is very tasty eaten with plain rice, or as a side dish.
- From: Sangeetha (@ pcp02677103pcs.ewndsr01.nj.comcast.net)
on: Tue Apr 6 10:46:32 EDT 2004
Thanks Friends
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