Mas kiru hedhi (tuna and coconut milk broth)

Instructions

1. Thinly slice the onions, grate the ginger and slice the chilies.
2. Heat the oil in a saucepan and cook the onions over medium heat for 5 minutes.
3. Add the ginger, chilies and turmeric, then stir for 1 minute.
4. Flake the tuna and add it to the pan with the water.
5. Pour in the coconut milk, season and simmer gently over low heat for 15 minutes.
6. Adjust the seasoning and add a splash of lime juice if you like.
7. Serve hot with white rice.