Pour the oil into a medium-sized pan and heat it over medium flame until hot.

Finely slice or chop the onions, then add them to the pan. Cook for 4–5 minutes, stirring occasionally, until they become soft and golden.

Stir in the garlic paste and ginger paste, and sauté for about a minute until the raw smell disappears.

Add the canned tomatoes and stir well. Cook for 4–5 minutes until the mixture thickens and the oil starts to separate around the edges.

Sprinkle in the salt, chilli powder, turmeric powder, and black pepper. Mix thoroughly and allow the spices to cook for 3–4 minutes to release their aroma and flavour.

To prevent the spices from sticking or burning, add a couple of tablespoons of water and stir gently.

Open the canned tuna, drain any excess liquid, and add the tuna into the pan. Stir to coat it well in the masala, and cook for about 5 minutes so the flavours infuse.

Crush the dried fenugreek slightly between your palms, then add it to the curry. Give it a final mix, and it’s ready to serve hot.