How to prepare Tuna curry
Canned Tuna Fish – 2 cans (I used Chunk Light Tuna in water, each can weighing around 150g)
Tomato (chopped) – 1 large
Onion (sliced) – 1 large
Curry leaves – A sprig
Ginger (finely sliced) – 2 tbsp
Crushed Garlic – 4 or 5 cloves
Fish Masala Powder – 3 tbsp
Chilly powder – 1 tbsp
Coriander Powder – 1 tbsp
Water -1 cup
Salt – As required
Oil – 2 tbsp
Pepper Powder – 1 tbsp
Drain the water and oil from canned tuna fish and keep it separate.
Heat oil in a pan and saute onions until brown.
Add ginger, garlic and curry leaves and saute for a few minutes.
Add tomatoes along with salt and stir until tomatoes are mashed well.
Add fish masala powder, chilli powder and coriander powder and stir for few mins until the oil separates from masala.
Mix tuna fish along with one cup water and cook for 5 to 8 minutes until gravy is coated on fish
Finally, sprinkle some pepper powder.