1small can of Tuna
2 Aubergines
2 Tomatoes
1 onion
3 pulps garlic
4 tablespoons fish curry masala
2 baby manggoes
1 table spoon Curry leaves
half table spoon cummin, mustard and fenureek seeds
3 tablespoons vegetable oil
salt to taste
Method of cooking:
1. First cut the aubergine and tomato each in to 4
2. Cut the onion and garlic finely
3. Heat the wok and add oil, when the oil is hot add onions and garlic and the mixed seed and fry until golden brown then add tomatoes and aubergines. saute it for 2 minutes and add half cup of water mixed with fish curry masala and pour into the pan and let it boil, then add the young mangoes and let it boil.while the mixture is boiling add the tuna and the curry leaves and cover the pan for 3 minutes and until the aubergine is tender and switch off the fire. Now tasty Tuna curry is ready to serve with rice, chapatti or bread.
Other vegetables can be added as you like, to make the curry more tastier.
2 Aubergines
2 Tomatoes
1 onion
3 pulps garlic
4 tablespoons fish curry masala
2 baby manggoes
1 table spoon Curry leaves
half table spoon cummin, mustard and fenureek seeds
3 tablespoons vegetable oil
salt to taste
Method of cooking:
1. First cut the aubergine and tomato each in to 4
2. Cut the onion and garlic finely
3. Heat the wok and add oil, when the oil is hot add onions and garlic and the mixed seed and fry until golden brown then add tomatoes and aubergines. saute it for 2 minutes and add half cup of water mixed with fish curry masala and pour into the pan and let it boil, then add the young mangoes and let it boil.while the mixture is boiling add the tuna and the curry leaves and cover the pan for 3 minutes and until the aubergine is tender and switch off the fire. Now tasty Tuna curry is ready to serve with rice, chapatti or bread.
Other vegetables can be added as you like, to make the curry more tastier.
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