This is a winning pescatarian dish (which I occasionally am) Its super easy, super quick and super cheap to make. Perfect on a cold winters evening.
Ingredients:
1 tin (425g) Tuna in springwater, washed and drained
2 large potatoes, peeled and cubed into medium sized squares
3 medium sized tomatoes, quartered
1 medium sized brown onion, finely chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1 heaped teaspoon tumeric
2 leveled teaspoons of garam masala
Light olive oil
salt & pepper
raw sugar
Method:
In a deep saucepan, heat your oil over medium heat then add in your onions, garlic and ginger and cook until tender and fragrant.
Add in the potatoes and tomatoes and cook until the potatoes start to soften. If the potatoes are taking a little longer to cook, you may need to add in 1/2 cup of water so the ingredients don’t burn.
Add in the tumeric and mix well until combined. Add in 1 cup of water and cook for 5 minutes.
Add in the tuna and season with salt and pepper then allow to cook for another 5 minutes or until the potatoes have cooked through.
Sprinkle in the garam masala and taste. If you find the curry a little bightey, add in a pinch of raw sugar. This will level out the acidity from the tomatoes.
Serve with steamed rice and poppadoms and garnish with fresh coriander.