Tuna Fish – Spicy Tin Fish Masala – Tinned fish recipe2012-10-27
- Yield : 1 Plate
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 30m
- 1 Tin Tuna fish
- 2 big onions finely chopped
- 1 big tomato finely chopped
- 2 green chilli - cut into 2
- 10 curry leaves
- 1/2 tbsp red kashmiri chilli powder
- 1/4 tbsp turmeric powder
- 1/4 tbsp coriander powder
- 1/4 tbsp ginger paste
- 1/4 tbsp garlic paste
- 1/4 tbsp fennel seed powder
- 1 tbsp olive oil (can be any other vegetable oil)
- Salt to taste
To 1 tbsp hot oil, saute ginger-garlic paste followed by chopped onions and tomato.
Once above items become translucent, add green chilli and curry leaves. Mix well.
Add fennel seed powder, red chilli powder, turmeric powder and coriander powder to onion mixture and saute in low flame for 1 minutes.
As the final step add tin fish to the gravy, mix well and allow to cook for 5 to 6 minutes in low flame with lid open. Keeping the lid open will allow excess water to evaporate along with the fish getting set with the gravy. Now your spicy tin fish is ready to serve with rice or bread.
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