Tuna Keema Masala is easy to cook and takes less than 30 minutes to prepare.
Ingredients
1 Can Munnujii Tuna in Oil
2 Onions, chopped
1 ½ Tbsp Ginger-Garlic Paste
2 Green Chillies, chopped
2 Tomatoes, chopped
Salt to taste
1 Tsp Red Chilli Powder
¼ Tsp Garam Masala
⅛ Tsp Turmeric
Water as required
1 Lemon Wedge, to squeeze
Steps
In a small bowl, drain the oil from the tuna and reserve.
In a pan, heat the reserved tuna oil over medium heat and add onion. Saute for 4-5 minutes until slightly golden and add ginger-garlic paste and saute for a few seconds. Add green chillies, mix well and add tomatoes, salt to taste, red chilli powder, garam masala and turmeric. Mix well.
Cover and cook for 7-8 minutes until the tomatoes become soft. After 7-8 minutes, remove the cover and cook for 2 more minutes until the excess water has evaporated.
Add tuna chunks and mash using the back of the wooden spoon. Mix well, add a dash of water, cover and cook for 2-3 minutes.
Once cooked, remove the lid, turn the heat off and squeeze the lemon wedge. Mix well and transfer to a serving bowl.
Garnish with a sprig of coriander and serve hot with naan or roti.
