Tuna ki kara (curried tuna)
Ingredients
1½ tbsp vegetable oil
60g/2oz onion, halved and cut into very fine half-rings
1 clove garlic, very finely chopped
1 tsp curry powder
180g/6oz tinned tuna, in oil
1 fresh, hot green chilli, cut into very fine rounds
1cm/0.5in piece fresh ginger, peeled and cut into very fine slices, then into very fine strips
2-3 tbsp fresh coriander, chopped
salt and freshly ground black pepper to taste
chapati or roti, to serve
Preparation method
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Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic.
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Fry until the onion turns brown at the edges then add the curry powder and stir once or twice.
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Add the tuna and stir gently, breaking up any large lumps.
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Turn down the heat to low and add the green chilli, ginger and coriander. Stir.
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Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper.
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Mix well and turn off the heat.
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Serve hot, at room temperature or cold, with chapati or roti breads.
