Thursday, 27 November 2014

Recipe: Tuna Akhni




 2 tablespoon ghee/oil
1 medium onion, finely sliced
1 teaspoon whole cumin
1 medium tomato, cubed
1 teaspoon crushed ginger & garlic paste
1 green chillie, ground
1 teaspoon fish spice
1 handful, chopped coriander
2 small cans tuna, drained
1 cup rice uncooked
Pinch tumeric powder
1/2 teaspoon salt
2 med potatoes cubed n fried
1/2 cup mix veg
1/4 cup water
Plain low fat yoghurt to make dhai

Directions
Heat the oil in a saucepan and saute the onion with the cumin for a few minutes.
Add in the tomato, ginger & garlic paste, chillie, fish spice and coriander and cook for a few more minutes.
Then add in the tuna and mix in well. Heat through.Add potatoes with extra water, don't dry out, cook til potatoes are soft.
In a separate pot, bring the rice to the boil with a pinch of tumeric powder and salt (approx 10 minutes or until almost done)
Add in the mix veg, stir through and drain the rice-veg combination into a colander.
In a non-stick or lightly greased flat pot, layer the rice and tuna alternately, starting and ending with the rice.
Add in 1/4 cup of water, cover with a lid and allow steam through until all the water burns out. (Approx 10 minutes).
Serve hot with dhai .


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