Heat oil in a saucepan. Briefly fry the cumin and curry leaves.

Add in the onion and green chillies and saute till onion is wilted.

Add the ginger garlic paste and saute for a minute or till raw smell is gone.

Then add in the tomato along with the powders and cook on closed lid on low flame, till the tomatoes are cooked and the masala looks all smashed up.

Add the drained tuna and cook on high flame stirring constantly till the mixture is wet and the masala coats the fish.

Switch off and serve hot with chapathis or rice.