Tuna Ki Kari
This recipe, which is as good as it is simple, comes from Chun Kern, my friend from the Himalayan hills who now lives in the United States. You may eat this in sandwiches, on toast, take it on picnics (I always do) or use it as a stuffing for ‘turnover’-type patties made with store-bought puff pastry. It is excellent eaten plain with a variety of salads. Use a good-quality tinned tuna packed in oil. I do not drain it as the oil prevents the tuna from drying out. Also, a good curry powder provides a useful short cut.
Ingredients
- 1½ tablespoons vegetable oil
- 50 g onion peeled and cut into very fine half-rings
- 1 garlic clove peeled and very finely chopped
- 1 teaspoon curry powder
- 1 x 175g tin good-quality tuna packed in oil
- ½ –1 fresh hot green chilli, cut into very fine rounds
- 1 cm ½in piece fresh ginger, peeled and cut into very fine slices, then into very fine strips
- 3 tablespoons chopped green coriander
- salt to taste
- freshly ground black pepper
Instructions
- Put the oil in a non-stick frying pan and set over medium–high heat.
- When hot, add the onion and garlic.
- Stir and fry until the onion turns brown at the edges.
- Put in the curry powder, stir once or twice.
- Add the tuna.
- Stir it around and break up any big lumps.
- Turn the heat to low.
- Add the green chilli, ginger and green coriander.
- Stir to mix.
- Check for salt, adding it if needed.
- Add a generous amount of black pepper.
- Mix well and turn off the heat.
Notes / Tips / Wine Advice:
Serve hot, at room temperature or cold.
