August 12, 2010
1Heat the oil, sauté the onions, garlic, ginger, curry leaves, Pandan leaves.
2Add the chili powder, while stirring.
3Add the tuna and toss until all tuna pieces are well coated.
4Add salt, pepper, cardamoms, ½ cup coconut cream/milk, water and cook on low heat, stirring occasionally.
5When the tuna is well cooked, add the remaining coconut cream/milk and simmer for about a minute.