How to make Choora or Kudutha curry ?

 Nice choice! 😋

Let’s go through how to make Choora Curry (Tuna Curry) — also known as Kudutha Curry in some Malabar and coastal Kerala areas. This is a spicy, coconut-based fish curry usually made with tuna chunks (choora).

---

🐟 Choora (Tuna) Curry / Kudutha Curry Recipe

Ingredients:

For the curry:

• Tuna (choora) – 500 g (cleaned and cut into medium pieces)

• Coconut oil – 2 tbsp

• Mustard seeds – ½ tsp

• Curry leaves – 1 sprig

• Onion – 1 (thinly sliced)

• Ginger – 1 tbsp (crushed)

• Garlic – 1 tbsp (crushed)

• Green chilies – 2 (slit)

• Tomato – 1 (chopped)

• Turmeric powder – ¼ tsp

• Kashmiri chili powder – 1 tbsp

• Coriander powder – 1½ tbsp

• Fenugreek powder – 1 pinch (optional)

• Tamarind (valan puli) – small lemon-sized ball (soaked in warm water)

• Salt – to taste

For grinding:

• Grated coconut – ¾ cup

• Shallots – 3

• Cumin seeds – ¼ tsp

---

🔪 Preparation Steps:

1. Grind the coconut:

   • Grind grated coconut, shallots, and cumin seeds into a smooth paste using a little water. Set aside.

2. Make the masala base:

   • Heat coconut oil in a clay pot (chatti) or pan.

   • Add mustard seeds, let them splutter.

   • Add curry leaves, onions, ginger, garlic, and green chilies.

   • Sauté until the onions turn light brown.

3. Add spices:

   • Lower the flame and add turmeric, chili powder, and coriander powder.

   • Fry for 30 seconds until the raw smell goes away.

4. Add tomato and coconut paste:

   • Add chopped tomato and cook till soft.

   • Add the ground coconut paste and sauté for a minute.

   • Pour 1½ cups of water and mix well to make gravy.

5. Add tamarind extract and fish:

   • Add the soaked tamarind extract (strain out any bits).

   • When the curry starts to boil, add tuna pieces and salt.

   • Simmer on medium heat for 10–15 minutes or until fish is cooked and gravy thickens.

6. Final touch:

   • Sprinkle a pinch of fenugreek powder and add a few curry leaves on top.

   • Drizzle a teaspoon of coconut oil for that authentic Kerala aroma.

   • Let it rest for 10 minutes before serving (it tastes even better after resting).

---

🍚 Best Served With:

• Kappa (tapioca)

• Matta rice

• Idiyappam or puttu

• Or even chapathi

Would you like me to give you a “Malabar Kudutha Curry” version — with roasted coconut gravy (varattiyathu style)? It’s thicker, darker, and very traditional.