Recipe: Tuna Curry

This is a favourite dish of mine (1) because I love tuna, and (2) because I love curry. I learnt this recipe off a lovely, past room-mate of mine who learnt this dish while in India. You can make it as spicy or mild as you like, so it suits all (except if you're allergic)!

p.s. I made adjustments to the recipe to fit Live Below The Line. *I left these ingredients out and replaced the chilli powder with a fresh red chilli. The flavour was not heavily impacted as cardamom is the most important spice.

Ingredients: (makes 5 servings)

• 1 onion, diced
• 3 garlic, minced
• 425g (large) can of tuna
• 6 cardamom pods
• 1 tsp chilly powder*
• 1 tsp turmeric powder*
• 2 tsp cumin*
• 1 tsp ground coriander*
• Pepper
• 150g tomato paste

Method:

1. In a pan, fry onions, garlic and cardamom until onions are translucent and slightly brown.
2. Add tomato paste, carrots and chickpeas, and cook for 10 minutes.
3. Add in tuna (liquid removed) and spices, and continue cooking for 15 minutes or until carrots have softened.
4. Add salt & pepper to taste, and serve.