Easy Kulhi Mas

Here we have the recipe for a Kulhi Mas recipe that comes together quite quickly and easily. It’s perfect for those times when you want to whip up something fast.

As you might know, there are so many ways make kulhi mas. There are dry versions, versions where the tuna is a bit crunchy, and even modern-day versions with soy sauce and oyster sauce. This version here is a bit saucier. And making it saucy and creamy is the Chaokoh 100% Coconut Milk, which we got from one of our partners Standard & Origin (S&O).

Chaokoh 100% Coconut Milk is really rich and creamy, and it does not have that overly coconutty taste that some readymade coconut milks have.

Serves: 4

Ingredients:

• 500 grams tuna
• 1 large onion (1 cup when thinly sliced)
• 3 garlic cloves
• 1 tsp. grated ginger
• 3 tbsp. oil
• 15 curry leaves
• 4 inches pandan (cut into 1 1/2 inch pieces)
• 2 tsp. red chilli powder
• 1 tsp. salt
• ¼ tsp. ground black pepper
• 6 tbsp. tomato paste (2 small cans)
• ½ scotch bonnet pepper
• ¼ cup Chaokoh 100% Coconut Milk

Instructions:

1. Cut the tuna into small cubes.
2. Slice the onion thinly, mince the garlic and grate the ginger.
3. Heat the oil in a pot and add the onions, garlic, ginger, curry leaves and pandan leaves.
4. Stir fry the mixture on high heat until the onions soften. For us this took 3 minutes.
5. Add in the chili powder, salt, black pepper, tomato paste, scotch bonnet pepper, and cook for a minute.
6. Then add the tuna and mix to combine and then cook for about 3 minutes while stirring.
7. Then add the Chaokoh 100% Coconut Milk, stir to combine, put the lid on the pot, and cook for 4 minutes.
8. Remove the lid, give it a good stir, and cook for one more minute.

Note: If you can’t find Chaokoh 100% Coconut Milk from a shop near you, contact 301 5533 or 301 5522.