Notes: Feeds 4. This is a dry curry, so it can be cooked in a large frying pan if you wish. As with most curries, this one tastes a lot better re-heated the following day.

Ingredients

• 1-2 tablespoons sunflower oil
• 1 level dessert spoon black mustard seeds
• 1 level dessert spoon cumin seeds
• 1 small/medium onion (finely chopped)
• 4 green chillies (finely chopped – leave the seeds in)
• 4 cloves of garlic (finely chopped)
• ¼ teaspoon turmeric
• ¼ teaspoon extra hot chilli powder (or to taste)
• 1 teaspoon coriander powder
• 4 fresh tomatoes (finely chopped)
• 2 x 200g tins of tuna (drained)
• 1 tablespoon chopped fresh coriander (optional)
• Squirt of lemon juice (optional)

Method

1. Heat oil and add mustard seeds and cumin seeds and let them sizzle a bit.
2. Add onion and fry until brown. (It is important you wait until it browns – it makes a huge difference to the taste of the curry.)
3. Add the garlic, chillies, turmeric, chilli powder, coriander powder and tomatoes. Cook for about 5 minutes.
4. Add tuna, mix in well and cook for another 5 minutes.
5. Add coriander and lemon juice.
6. Serve with tortilla wraps. (Tear off bits of the wraps and use them to pick up the curry.)