Ingredients Used:-
- Canned Tuna in Water - 3 tins
- Onions - 2 chopped fine
- Green chili - 3 slit into halves
- Ginger crushed or chopped fine ~ a small piece
- Curry leaves as needed
- Coriander powder - 2 tbsp
- Red chili powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Fennel powder - 1/2 tsp
- Black pepper powder - 1/2 tsp
- Salt to taste
- Coconut oil - 2 tbsp
Preparation Method:-
- Open the Canned Tuna and drain off the water. Set aside.
- Heat up a deep Kadai/Pan and pour Coconut oil.
- Once the oil is hot enough, add few curry leaves and saute for few seconds.
- Add finely chopped onions, crushed ginger, sliced green chilies and salt. Saute well till onions become translucent and light golden color.
- Reduce the heat and add coriander powder, turmeric powder, red chili powder, fennel powder and saute till the spices are well blended with the onion.
- Now add the drained tuna, stir well until the tuna flakes are separated. Check for the salt and add more if needed(Canned Tuna has Salt in the Ingredients list even though it do not say Salted Tuna in Water)
- Drizzle a tsp of coconut oil and let it cook covered in low flame for another three-five minutes.
- Sprinkle the black pepper powder and generous amount of curry leaves and stir well in medium-high heat for another five minutes. Drizzle few drops of oil and stir well if it tend to stick to the bottom of the pan. Take off the stove.
- Serve Warm with Boiled Rice
