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Canned tuna with other ingredients
Published On: 08 Apr 2012
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
Bengali: Laban / Noone
For preparing fish sambal, grind together garlic, soaked dry red chillies and shallots to a fine paste with a little water. Keep it aside.
Open the canned tuna tin and strain the fish oil. Keep it aside.
Heat the fish oil in a vessel.
Saute in the onions and the ground mixture till it becomes light brown.
Toss in the tomato and tomato puree. Saute it till the oil separates.
Add in the tuna fish and mix well.
Pour in a little water and mix well.
Toss in curry leaves, salt and ajinomoto. Allow it to cook for 5 minutes on low flame.
Remove it from the flame.
Fish sambal is ready. Serve hot with rice as a side dish or bread, etc.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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