|Tamarind paste||1 Tablespoon|
|Tuna in oil||300 Gram|
|Red chili powder||2 Teaspoon|
|Coconut||1 Cup (16 tbs)|
|Coriander powder||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
Leaving aside tamarind paste, curry leaves and water, coarsely grind all the other ingredients, including coconut, together.
While grinding, mix very little water, if at all necessary.
Take the coarse mixture in a pan.
Pour the water and put in curry leaves and tamarind paste.
Let it come to a boil.
Break open the tuna can(s).
Drain off the oil.
Then put tuna into the gravy boiling in the pan.
Cover with a lid.
Simmer for about 6 minutes.
Wait till the tuna is well mixed with the gravy and properly cooked.