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Ingredients
- 1 medium onion, sliced
- whole jeeru (cumin)
- 3 cans tuna
- 1 tsp garlic
- a little salt
- 1 tsp crushed green chillies (or to taste)
- 1 tsp red chilli powder
- 2 tsp dhana/jeeru powder
- 1 can tomatoes (blended, or use a combination of fresh grated and canned)
- ~ 3 tbsp lemon juice
- 2-3 potatoes, cut into segments and fried
- a handful of green dhana (fresh coriander), chopped
- 2-2 1/2 cups rice
Details
servings 5
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Fry the onions with the whole jeeru until light brown. Add the garlic, salt, green chillies and remaining spices.
Step 2
Braise, then add the tomatoes. Braise a little longer, then add the drained tins of tuna. Cook for a few minutes to allow the tuna to absorb the flavour of the spices. Remove from the heat and stir in the lemon juice and green dhana.
Step 3
Boil the rice until 3/4 done. Add a few whole jeeru before draining the rice.
Step 4
Layer rice, tuna and fried potatoes in a pot (starting and finishing with rice). Sprinkle a little water over. Steam for about half an hour. Sprinkle crushed fried onions over before serving.
This tastes nice served with papar (poppadoms), and a yogurt chutney if desired.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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