This curry is usually cooked with fresh
tuna, usually
kaṇḍumas (
skipjack tuna), but also
kanneli (
yellowfin tuna) or
laṭṭi (
little tunny). The fish is diced and cooked together over low fire with a mixture of fried onions and spices to which water is added. The curry is left to simmer for a while and
coconut milk is added towards the end of the cooking process. ==See also==