Tuna & pasta - indian style

Ingredients

• Canned Tuna - 2 small or 1 large can
• Pasta - 1 medium packet (quantity can be reduced if more spicy taste preferred)
• Oil for cooking- 1 tablespoon
• Onion- 2 or 3 medium sized finely chopped
• Garlic- 1 pod
• Ginger- 1 piece (2 to 3 inches)
• Tomato- 1 large ripe chopped
• Green chillies- 2 or 3
• Coriander powder- 2 teaspoons
• Cayenne pepper/ Chilli powder- 1 teaspoon
• Turmeric powder- 1 teaspoon
• Fennel seeds powder- ¼ teaspoon
• Garam masala powder- 2 or 3 pinch
• Soya sauce - 1 tablespoon
• Coriander leaves for garnish- 2 strand finely chopped
• Salt to taste

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Preparation

• Cook pasta in salt and water. Drain and keep aside. Check for instructions on cover for correct cooking time and method. Be careful not to over cook the pasta.2. Grind ginger and garlic into coarse paste and
• Keep aside. Heat oil in pan. Sauté onions till transparent. (TIP: Add salt and keep lid tightly closed for onion to sauté faster.). Add ginger garlic paste and continue sautéing till the raw smell disappears.
• Then add coriander powder, chilli powder, turmeric powder and fennel powder. Mix well. Add small quantity water if too dry to stir. Let it cook for a while till raw smell of masala disappears.
• Add tomato and cook till it mixes in properly in masala. Add soya sauce8. Add salt to taste. Please note if tuna is in brine (salt water) then don't add too much salt.
• Cook it till masala is evenly done, adding small quantity of water when ever necessary. Meanwhile drain water/oil from tuna and mash it with a spoon.11.
• Add tune to mixture and cook for few minutes. Then add pasta and mix well. Garnish with coriander leaves and serve hot.