Kokum Tuna Fish Curry Recipe, A Speciality By Chef Prakash D

Indulge in the delightful flavours of a Kokum Tuna Fish Curry, a mouthwatering dish that will leave your taste buds tingling with joy. This fish curry recipe, created by Chef Prakash D, the Executive Chef at the Woodrose Club, by Brigade Group combines the succulent goodness of fresh tuna fish with the tangy and zesty notes of kokum, creating a symphony of flavours that will transport you to the coastal paradise.

Imagine tender chunks of tuna fish, marinated to perfection and simmered in a luscious coconut milk base infused with the tantalising essence of kokum. The aroma wafts through the air, inviting you to take a bite. With every spoonful, you savour the delicate balance of spices and the tanginess that kokum brings to the dish.

Not only is this curry a culinary delight, but it also offers a range of health benefits. Packed with omega-3 fatty acids and antioxidants, it supports heart health, boosts immunity, and promotes overall well-being. So, treat yourself to the flavours of this exquisite kokum tuna fish curry and embark on a delectable journey that will leave you craving for more.

When enjoyed in moderation as part of a balanced diet, kokum-based tuna fish curry offers a flavourful and nutritious meal that combines the goodness of fish, vegetables, and the tangy touch of kokum. So, go ahead and indulge in this culinary delight that delights your taste buds while nourishing your body.


  • 1 kg Tuna Fish
  • 500 g Small Onion
  • 25 g Ginger
  • 25 g Garlic
  • 5 g Green Chilli
  • 5 g Curry Leaves
  • 2 g Kokum
  • 4 g Pepper Powder
  • 8 g Red Chilli Powder
  • 4 g Turmeric Powder
  • 3 g Mustard Seeds
  • 5 g Coriander Leaves
  • 5 g Salt
  • 30 ml Refined Oil
  • 300 ml Water


  • Slice and carefully wash the tuna fish such that it doesn’t break.
  • Soak dried Kokum in a little hot water and keep aside.
  • On a high flame, add oil in a pan, add mustard seeds and allow it to crackle.
  • Cut onions, ginger, and garlic into slices, slit green chillies and keep aside.
  • Add chopped vegetables and curry leaves in the pan and sauté it well.
  • Add red chilli powder, turmeric powder to the mix, after a few minutes add water and allow to bubble for 4 to 5 minutes.
  • Add soaked Kokam along with the water and salt and bring it to boil.
  • Add the tuna slices in the curry and stir it gently for a little while. Cover the pan and allow the fish to cook for 5 to 7 minutes.
  • Turn off the flame and garnish with coriander and curry leaves. Combines best with hot white rice