Heat the oil, sauté the onions, garlic, ginger, curry leaves, Pandan leaves.
Add the chili powder, while stirring.
Add the tuna and toss until all tuna pieces are well coated.
Add salt, pepper, cardamoms, ½ cup coconut cream/milk, water and cook on low heat, stirring occasionally.
When the tuna is well cooked, add the remaining coconut cream/milk and simmer for about a minute.