Tomatoey tuna curry
This is very basic curry but will require you to have some spices. I highly recommend that you get some as they’ll be useful not just for this dish but for other things that I’ll post later as well. If you really can’t be bothered to get separate spices then go to the indian food section of your local supermarket and get a packet of curry powder of your choice and replace the individual spices with a spoonful or two of that instead
You will need:
One tin of Tuna in either spring water or sunflower oil.
Onion - finely chopped
2 big cloves of garlic - crushed
2 cm of ginger - crushed
one tin of chopped tomatoes
1 tablespoon of corriander powder
1 teaspoon cumin powder
1 teaspoon paprika
1 teaspoon chili powder or a chopped fresh chili
bay leaf
cardamon pod
salt
pepper
Method
Add some sunflower oil to a hot saucepan (I don’t use olive oil for indian or chinese cooking as it smokes at higher temperatures and tends to impart a heavier flavour to the final dish). If you are using tuna in sunflower oil use a bit of that.
Start to fry the onions, garlic and ginger - this is a standard base for nearly all curries. Fry it quite gently - you don’t want to burn the garlic ond don’t need the onions to brown too quickly. It may take about 10mins or so to soften nicely.
While this is happening add the dry powders including a bit of salt and pepper to a bowl and add enough water to make a thickish paste. When the onions are soft and much reduced in volume, add the spice paste and fry it until the oil seems to separate out a little - some of the spices may stick a little to the base of the pan - don’t worry. You can add a little more water to the spice bowl to make sure you leave any in there. The onions usually kind of dissolve into the paste once you add it if they are soft enough.
Now add the tin of tomatoes, the cardomon pod and the bay leaf (and fresh chili if that’s what you’re using). Reduce down to at least 2/3rds the volume.
Drain any remaining oil or water from the tuna and add that as well. Stir gently so as to try and keep some of the bigger pieces unbroken.
Serve with a salad and nan or pain rice.
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