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Open and strain the tuna until completely drained.
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Measure the spices, together or separately; set aside.
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Heat a large pan/skillet on medium high, once hot, add the oil.
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Add the onions and cook for 3 minutes or until they begin to soften.
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Add the garlic and bell peppers, and cook for an additional 2-3 minutes.
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Add all the spices, mix into the onions and peppers, allow to bloom.
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Once fragrant, add the tomatoes and cook until the liquid has been absorbed.
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Add the coconut milk, mix well and reduce heat to medium and cook down to desired thickness; 5-7 minutes.
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After the curry has reached the desired consistency, reduce heat to low and gently fold the tuna in.
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Serve over hot basmati rice and garnish with optional cilantro; enjoy.