August 12, 2010
1Blend the scraped coconut, ½ of the onions, garlic, ¾ of the curry leaves, cumin, ginger and turmeric into a thick paste.
2Heat the vegetable oil in a pot, and sauté the remaining onions, curry leaves, chilies and Pandan leaves while stirring occasionally.
3Add the cardamom, cinnamon and tuna and toss them in the oil for a few minutes.
4Mix the spice paste with the water and add into the pot with the rest of the remaining ingredients except the coconut cream.
5Cook on medium heat, stirring occasionally until tuna is cooked.
6Add the coconut cream and simmer for about a minute.