Yulan's Cooking

Canned Tuna Curry with White Rice

Canned TUNA Curry  (Semi Dry Dish)

Ingredients:

2 Tin Tuna (chunks or solid)

2 Medium size onions – cut finely

3 Green chillies – cut finely

1 Medium or 2 small Tomato cut finely or 1 tbsp tomato paste

1  tsp Ginger Paste

1  tsp Garlic Paste

2 tsp Kashmiri Chilli Powder

3 tsp Coriander (Kothmir) Powder

½  tsp Cumin (Jeera) Powder

½  tsp Garam Masala Powder

2 cloves

1 cardamom

½ “stick cinnamon

5-6 black pepper

8-10 curry leaves

Coriander leaves for garnishing

Salt to taste – add salt only after checking as some canned tuna will have salt in it.

Method:

·         Take a kadai / non stick vessel

·         if the tuna is oil based then use the oil in the tuna by slightly opening the lid of the can & draining the oil into the vessel

·         or

·         if the tuna is water based, take 3 tbsp of cooking oil & when the oil is hot

·         Add the curry leaves & when they splutter

·         Add the whole garam masala

·         Add the onions & fry them

·         When the onions turn translucent, add green chillies, ginger & garlic paste and fry till the raw smell evaporates

·         Add the powdered masala and fry for few minutes

·         Add the tomatoes & allow the tomatoes to soften

·         Add the tuna (if solid) mash them with the spoon

·         Add 4 tbsp of water, close the lid & put the flame on high and give a boil

·         Simmer till the water evaporates, keep stirring at regular intervals, check the seasoning and adjust as required. Add salt if required.

·         When the water is dry, add the coriander leaves and turn off the gas.

·         Tuna is ready and can be eaten with chapattis or rice & Dahi kadi.

·         The gravy can be increased by adding little water.