This is a light curry ideal for hot weather. And it's quick - a good reason to keep some cans of tomato and tuna handy. Adding fresh tomato lifts the flavour.
Tuna curry
For one or two people, you will need:1 can (210g/8 oz) tuna in water
1 medium onion
1 medium tomato
1 small can (200g/8 oz) tomatoes
curry powder to taste
1/2 cup evaporated skim milk
1/2 teaspoon olive oil
fresh cilantro (optional)
Pour boiling water over the tomato. Open the can of tuna and drain off the liquid. Open the can of tomatoes, but don't drain. Peel the onion and chop coarsely. Remove the tomato from the boiling water and pull off the skin. It should come away very easily. Chop the tomato coarsely.
Spray a good non-stick pan with a little olive oil spray, or brush with 1/2 teaspoon of olive oil. Fry the onion till golden. Add the curry powder. (If you don't know how strong you like your curry, start with about 1 teaspoon.) Stir briefly over the heat to release the fragrance. If you have some Indian spice mix that isn't hot, you can add some of that now too. Then add the fresh tomato and undrained canned tomato, and heat through. Stir in the evaporated skim milk.
A handful of fresh chopped cilantro adds a lovely touch to any curry.
