Tuna canned – 1 1/2 cups (drained)
Red onion – 1 finely chopped
Tomato – 1 finely chopped
Green chilly – 2 slit
Chilli powder – to taste
Turmeric powder – 1/4 teaspoons
Shredded coconut – 1/4 cup
kokum – 1 small piece (optional)
Ginger and garlic – 1 teaspoon each finely chopped
Mustard seeds – 1/4 teaspoons
Fenugreek powder – two pinches
Curry leaves – 1 stalk
Chopped coriander leaves – for garnishing
Heat oil in a pan, splutter mustard seeds . Add curry leaves fry, then add green chilli , ginger and garlic fry till raw smell goes away. Now add onion saute till golden brown , add salt. Add chilli powder, turmeric powder fry for a minute.
Add tomato , saute till it turns mushy. now add 2 pinches of fenugreek powder and kokum (washed and soaked in hot water for 10 minutes). Adding kokum is optional this will give more sourness to the curry . As its not readily available every where you can avoid this.
Now add tuna mix everything well . sprinkle 2 tablespoons of water . Add shredded coconut combine everything together cover and cook on low flame for 3 to 4 minutes. Garnish with chopped coriander leaves.