Wash thoroughly and allow to drain excess water.
Kashmir chilly powder 1 tbsp., salt to taste, crush garlic 5 cloves, pepper powder 1/2 tsp.
Mix the ingredients together, then dust on tuna pieces, combine well, keep for an hour.
Oil 1 cup. Heat oil in a pan, fry the tuna pieces, allow to drain excess oil on a tissue.
Ginger 50 grams, garlic 50 grams, both chopped, green chilly 4, cut into rings.
In the balance oil, drop in the above ingredients, sauté till golden brown. Take half,
and grind into a paste.
In the balance ginger mix, add grinded mix, sauté for 30 seconds, add 1 tbsp. chilly powder,
fenugreek powder 1/2 tsp., salt to taste, and diluted vinegar 1 cup. Allow to boil, reduce flame,
add fish pieces, mix well and remove from flame.
Allow to cool, store in air tight glass containers.