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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Canned tuna(California Garden Light Tuna) - 2 tins
- Onions(finely sliced, big) - 3 nos
- Tomato(chopped, big) - 2 nos
- Green chillies(slit) - 3 nos
- Ginger Paste - 1 tsp
- Garlic paste - 1 tsp
- Curry leaves(few) -
- Turmeric powder - 1/2 tsp
- Kashmiri Chilly powder - 1 tsp
- Garam masala - 1/2 tsp
- Fenugreek powder(Uluva) - 1/2 tsp
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Heat oil in a wok and sautT the onions. Once onions are translucent, add green chillies and sautT.
- Add tomato, ginger paste, garlic paste and curry leaves. Fry till tomato blends well.
- Add turmeric powder, kashmiri chilly powder, garam masala powder and fenugreek powder and fry.
- Open the tuna cans and add the contents to the pot with all the oil in the can. Now break the tuna pieces well with a spoon.
- Cover and boil. Stir occasionally. Cook for 15 minutes and serve hot.
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