Indian tuna

Ingredients for 2 servings:

• 2 onions
• 3 garlic cloves
• 1 piece(s) ginger root, approx. thumb-sized
• Oil for frying
• 1 tsp salt
• ½ tsp pepper
• 1 tsp, heaped curry powder, hot
• n. B. Garam Masala, approx. 2 – 3 tsp
• e.g. Paprika powder, Indian, approx. 1/4 – 1/2 tsp
• 250 g potatoes
• 200 ml water
• 2 cans of tuna in oil (180 g each)
• 6 eggs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Finely dice the onions, garlic, and ginger. Dice the potatoes into small cubes. Drain the tuna in a colander. Sauté the onions in a high pan over high heat until translucent. Once the onions are translucent, add the garlic and ginger and fry for about 1 minute. Then add salt, pepper, curry powder, garam masala, and paprika powder (depending on your desired spiciness) and fry for about 1-2 minutes, until the spices are fragrant. Add the potatoes and mix with the spices. When the water from the potatoes has evaporated, add a little water (not all of it, just a little) to prevent the potatoes from burning. Reduce the heat and cook the potatoes until soft. Once the water has evaporated, add more water. While the potatoes are cooking, crack the eggs (you can add one or two more) and set aside in a bowl. Once the potatoes are cooked, add the tuna and stir. Let the pan rest and stir well. Once everything has cooked a bit and the tuna has warmed up a bit, stir in the eggs. Once the eggs are set, stir again and simmer for another 10 minutes. Serve the curry immediately. This dish goes well with flatbread or naan.