Follow these steps for perfect results
vegetable oil
onion
minced
green bell pepper
minced
garlic cloves
minced
gingerroot
minced
hot Madras curry powder
tuna
drained
green serrano chilies
stemmed, seeded and minced
salt
to taste
lemon juice
fresh cilantro
chopped
Heat vegetable oil in a skillet over medium heat.
Sauté minced onion and bell pepper for 5 minutes, until softened.
Add minced garlic, gingerroot, and curry powder, stirring for 2 minutes.
Incorporate drained tuna, minced chilies, and salt into the skillet.
Cook, while stirring, until thoroughly heated.
Season with lemon or lime juice.
Toss with chopped fresh cilantro.
Serve immediately with rice or as a filling for flour tortillas.
Expert advice for the best results
Add a dollop of plain yogurt for extra creaminess.
Adjust the amount of chili to your preferred level of spiciness.
Garnish with chopped green onions for a pop of color.
Everything you need to know before you start
5 minutes
Can be made 1-2 days ahead, flavors meld well.
Serve in a bowl garnished with fresh cilantro.
Serve with basmati rice or naan bread.
Serve as a filling for tacos or wraps.
The hops will cut through the spice.
Discover the story behind this recipe
Curries are a staple in Indian cuisine, showcasing a variety of spices and flavors.
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