1 tbsp oil
1 large tin tuna in oil (throw the oil, and heat the tuna
flakes on a pan until it becomes dry and flaky)
1 fresh coconut finely scraped or dried shredded
coconut (add more lemon if dried is used).
1 large onion (finely chopped)
Juice of ½ lemon
1 red chilli (Githeyo Mirus)
¼ tspn fresh ginger paste
Salt to taste
10 curry leaves (chopped finely)
1. Heat a wok; add salt and cook off the oil in the tuna.
2. In a separate bowl, mix onion, chillies, juice of lemon, ginger paste, salt, curry leaves. Mix until the juices from the onion flows into the mixture. Add the scraped or shredded coconut and mix thoroughly.
3. Add tuna flakes and mix gently. This is a dish that tastes better the longer you let it sit so can easily be made they day before.
Serve with roshi