Tuna With Curry at Jacob Trundle blog

Tuna With Curry. Heat until warm and serve. Stir in curry and stock powder. Fry until the onion turns brown at the. Add garlic, onions and green pepper. Add in the garlic, cardamom, ginger, curry leaves and chilli. Stir in tuna, sour cream, curry powder, salt and pepper. Cook slowly, stirring occasionally, until onions are soft. Transforming the humble canned tuna into a thai dish bursting with flavours and heat! Fish curry is spicy, tangy, and delicious. When hot, add the onion and garlic. Cook, stirring, for 1 minute. Refrigerate for one hour or more before serving if possible. Melt butter in a large saucepan on medium. In a large saucepan, warm the coconut oil over a medium heat until simmering.

Red Thai tuna curry with green chili pepper Stock Photo Alamy
from www.alamy.com

Cook, stirring, for 1 minute. Refrigerate for one hour or more before serving if possible. In a large saucepan, warm the coconut oil over a medium heat until simmering. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft. Transforming the humble canned tuna into a thai dish bursting with flavours and heat! Heat until warm and serve. Melt butter in a large saucepan on medium. Stir in curry and stock powder. Add in the garlic, cardamom, ginger, curry leaves and chilli.

Red Thai tuna curry with green chili pepper Stock Photo Alamy

Tuna With Curry Stir in curry and stock powder. In a large saucepan, warm the coconut oil over a medium heat until simmering. Cook, stirring, for 1 minute. When hot, add the onion and garlic. Heat until warm and serve. Add garlic, onions and green pepper. Stir in tuna, sour cream, curry powder, salt and pepper. Fish curry is spicy, tangy, and delicious. Fry until the onion turns brown at the. Melt butter in a large saucepan on medium. Stir in curry and stock powder. Cook slowly, stirring occasionally, until onions are soft. Transforming the humble canned tuna into a thai dish bursting with flavours and heat! Add in the garlic, cardamom, ginger, curry leaves and chilli. Refrigerate for one hour or more before serving if possible.

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