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This curry  goes with steamed rice, roti, bread or wrap. Leftover curry can be used for your lunch box in a sandwich or wrap.

Preparation + cooking times 25 mins.

serves 4.
425 g opened, drained can of chunk tuna
75 g peeled onion
10 g cloves garlic
1 to 2 fresh green or red chilies ( optional)
1 sprig curry leaf 
8 g fresh sliced fresh ginger or 1/4 tsp level ground ginger
1  level tbs ground coriander
1/2 level tsp ground cumin
1/2 level tsp ground fennel
1/2 level tsp ground turmeric
2 level tsp chilli powder
1/4 level tsp ground cinnamon
1/4 level tsp ground black pepper
1/2 level tsp pink himalayan salt
4 crushed cardamom pods
250 ml water
2 (15 ml) tbs grape-seed cooking oil or choice of oil
1 tsp lime or lemon juice


1. Place onion, garlic and chilli into TM bowl. Chop for 4 seconds / speed 5.
2.Scrape down sides with spatula. Place the oil and curry leaves, sauté for 5 minutes / speed soft / reverse /varoma.
3. Place coriander,cumin, fennel, turmeric,salt and chili powder. Sauté for 5 minutes / speed soft / reverse /varoma.
4. Place water, cinnamon and pepper, bring to boil for 5 minutes / speed soft / reverse / varoma.
5. Place the tuna and cook for 1 minute / speed soft / reverse / 100°c.
Season with lime or lemon  juice.