Canned tuna curry in coconut milk.

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 2 tablespoons of coconut or vegetable oil
• 1 large Onion sliced
• 1 medium-sized Tomato sliced
• 2 lemongrass stalks bruised
• 1/2-1 inch of ginger sliced fine
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon chilli flecks
• 1 cup of coconut milk
• 2 kaffir leaves
• 2 tuna cans(choose the one with solid chunks in it)

Instructions

1. 1

   Place a pan over medium heat and pour in the oil.

2. 2

   As the oil heats, add the sliced onions and tomato, sauté for 2-3 minutes.

3. 3

   Slightly bruise the lemongrass stalk edges, cut them in half and add them to the pan.

4. 4

   Keep cooking the ingredients over medium heat, add ginger to the pan and keep mixing for further 2 minutes.

5. 5

   Add turmeric, chilli powder and chilli flecks to the pan, combine well another 2 minutes maintaining medium heat.

6. 6

   Pour in coconut milk and kaffir leaves to the pan and cook over medium heat for 5 minutes. season with salt while the gravy thickens.

7. 7

   Once the gravy thickens, add the tuna chunks to the gravy, to avoid breaking the delicate chunks, try not to use a spoon to mix but simmer over low heat for five minutes or until you can get the aroma of the lemongrass and kaffir leaves.

8. 8

   As the curry cooks, gently pour gravy over the chunks of tuna a few times.

9. 9

   Taste, season with Salt if necessary and serve warm.