We can eat kulhimas all day long! Our recipe is super quick and simple. Feel free to kick up the chili a notch.
500 grams tuna
15 curry leaves
¾ cup grated coconut
4 cloves garlic
½ inch piece of ginger
2 cardamom pods
1 tsp. salt (or to taste)
1 tsp. black pepper powder
2 tsp. cumin powder
2 tsp. red chilli powder (or to taste)
2 tbsp. olive oil
Cut the tuna into small cubes.
Roughly chop the onion, garlic and ginger.
Using your mixer, blend together the onion, garlic, ginger, curry leaves, cumin powder, pepper powder, chilli powder, seeds from the cardamom pods, salt, and grated coconut. Blend until a smooth paste is formed.
Mix the tuna with the coconut spice mixture.
Heat oil in a large pot and add the tuna.
Give it a good stir, and cook covered on low heat for 20 to 30 minutes.