Tuna and Bell Pepper Masala

Here is another quick and tasty side dish for rice or chappathis. I love the combination of bell peppers, tomatoes and tuna fish.

Tuna Bell Pepper Masala

Ingredients

1. Canned Tuna Fish – 2 cans
2. Tomato (chopped) – 1 large
3. Onion (sliced) – 1 large
4. Diced Bell Peppers/Capsicum – 1 large
5. Curry leaves – A sprig
6. Slit Green Chillies – 2
7. Ginger (finely sliced) – 2 tsp
8. Garlic (finely sliced) – 4 cloves
9. Fish Masala Powder – 2 tbsp (I used Eastern Fish Masala brand)
10. Homemade Garam Masala Powder – 1/2 tsp
11. Chilly powder – 1 tsp
12. Coriander Powder – 1 tsp
13. Water -1/2 cup
14. Salt – As required
15. Oil – 2 tbsp
16. Mustard Seeds – 1/4 tsp
17. Pepper Powder – 1 tsp

Preparation Method

1. Drain the water and oil from the canned tuna fish and keep aside.
2. Heat oil in a pan and splutter mustard seeds. Add onions and saute till golden brown.
3. Add ginger, garlic and curry leaves and saute for a few minutes.
4. Add tomatoes along with little salt and cook till the tomatoes are mashed.
5. Now add fish masala powder, garam masala powder, chilly powder and coriander powder and stir for a few minutes till the oil begins to separate from the masala.
6. Add the diced bell peppers and mix everything well. Cover and cook for a few minutes.
7. Add the tuna fish along with 1/2 cup of water and cook covered for another 7-8 minutes.
8. Remove the lid and  sprinkle some pepper powder. Cook uncovered for 2-3 minutes on high heat so that the gravy evaporates.
9. Serve this tuna bell pepper masala with rice or rotis.