One of my favorite dishes to make right now is curried tuna from Madhur Jaffrey’s Quick and Easy Indian Cooking. Here is a slightly modified version (I use ginger powder instead of fresh ginger since I hardly have it in the house and I’ve reduced the amount of chili because our mouths are tender). It’s great over rice, although the author says that this is good in sandwiches, on toast, for picnics, or as a stuffing for pastries.
Curried tuna over steamed white rice and a side of dahl (lentils).
- 1 1/2 tablespoons vegetable oil
- 1 small onion
- 1 clove garlic
- 1 teaspoon curry powder
- 1 can (6 oz.) tuna in oil
- 1/4 to 1/2 hot green chili cut into fine rounds
- 1/2 teaspoon ginger powder
- 3 tablespoons chopped cilantro
- salt and pepper
Chop the onion into fine half-rounds. Mince the garlic (or use pre-minced garlic to save time). Heat the oil in a nonstick frying pan over medium-high heat. When the oil is hot, add the onion and garlic. Stirfry until the onion is brown at the edges.
Add the curry powder and stir briefly to toast it. Add the tuna and stir to combine and break up.
Turn the heat to low and add the chili, ginger, and cilantro. Add salt to taste and plenty of freshly ground black pepper. Mix it well until heated through.
Serve at any temperature!