Ingredients

• 1½ tbsp vegetable oil
• 60g/2oz onion
• halved and cut into very fine half-rings
• 1 clove garlic
• very finely chopped
• 1 tsp curry powder
• 180g/6oz tinned tuna
• in oil
• 1 fresh
• hot green chilli
• cut into very fine rounds
• 1cm/0.5in piece fresh ginger
• peeled and cut into very fine slices
• then into very fine strips
• 2-3 tbsp fresh coriander
• chopped
• salt and freshly ground black pepper to taste
• chapati or roti
• to serve

Directions

• Put the oil in a non-stick frying pan and set over medium-high heat. When hot
• add the onion and garlic.
• Fry until the onion turns brown at the edges then add the curry powder and stir once or twice.
• Add the tuna and stir gently
• breaking up any large lumps.
• Turn down the heat to low and add the green chilli
• ginger and coriander. Stir.
• Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper.
• Mix well and turn off the heat.
• Serve hot
• at room temperature or cold
• with chapati or roti breads.