Canned Tuna : 1Can
Onion : 2, Sliced
Ginger : 1 inch piece, finely chopped
Garlic : 4, finely chopped
Shredded Coconut : 1/4Cup
Chilli Powder : 2tsp
Turmeric Powder : 1/2tsp
Coriander Powder : 2tsp
Coriander Leaves : 1/4Cup, Chopped
Curry Leaves : 1spring
Mustard Seeds : 1/2tsp
2. Heat oil in a kadai / iron skillet and add mustard seeds. When it splutters, add curry leaves and finely chopped green chillies, ginger and garlic. Saute it in medium flame till you get a nice aroma.
3. Add the onion and fry them till it turns to translucent. Now add the marinated tuna along with shredded coconut and combine well. Adjust salt and cover the kadai with a tight lid. Cook in low flame for 5minutes.
4. Add the chopped coriander leaves and combine well. Turn off the flame and cover the pan with lid till you serve.