Amma lived through the May 13 riots in KL. So anytime there were rumours of political strife and possible curfews, she would immediately set off to the supermarket to stock up on canned food. A must on the list was canned tuna. A child of her making, I always have tuna in my pantry - tuna flakes in water or chilli tuna are my go-tos.
Here's a great canned tuna dish that sits well with rice or as a sandwich filling. I even sprinkle it on top of my home baked pizzas.
Thoran is a Keralite style of cooking something dry and often with fresh or desiccated grated coconut. Malaysians and Indonesians will find similarities of the Tuna Thoran to "serunding". Yes, I've had my Tuna Thoran with nasi impit (compressed rice) and lontong (a Malaysian dish similar to Sothi).
Ingredients:
2 cans of tuna flakes (I like Ayam Brand Chili Tuna with 3 chilies - see picture here. If you use tuna in water then increase your chilli and fish powder accordingly)
pound together 3 pips garlic and 2cm fresh ginger
1 medium size red onion, chopped
2 tbsp chilli powder
1 tsp fish curry powder
1 tsp thick soy sauce
2 handfuls of grated coconut
1 handful of fried onions (optional)
1 spring curry leaves
1 handful of freshly chopped coriander leaves (optional)
oil
salt and sugar to taste
Method:
First dry roast the grated coconut. You do this by dumping the coconut into a pan (you can use the wok that you will use for the tuna) and over a medium heat, fry the coconut till it turns a golden brown. Remember that when we dry roast, we do not use oil or water. Once done, remove and set aside for later.
Now heat the oil in a wok (I like using a wok as it is the best way to get a good dry dish with a slightly charred flavour) and when hot, add the pounded ginger-garlic and almost immediately, throw in the onions. Sauté till fragrant and the onions have turned translucent.
Add the spice powders and fry over medium heat for about 3-4 mins - take care not to burn it. Add a wee bit of water if necessary.
If you are using chilli tuna, you can dump it in - decide how many of the bird's eye chilli you want to keep. If you are using tuna flakes in water, then drain it well as we want a dry dish not a curry - only use the tuna flakes (remember to increase the amount of chilli powder and fish powder in the previous step).
Coat the tuna in the masala and continue to cook on medium heat till the dish dries up.
Add the soy sauce and salt and sugar to taste.
Stir the bottom of the wok well as you want to incorporate the slightly charred bits but you don't want to burn your thoran.
Smash the curry leaves in yours hands to release the flavours and add in,
Add in the dry roasted coconut and give it a good stir and try to break up the clumpy tuna dish.
Turn off the heat and you can add the fried onions if you have any.
Toss in the coriander and you are done.
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