Edam work of tuna

Edam work of tuna


  • 1 Edam tuna
  • 2 business Edam tuna 2.1 components 2.2 Preparation 2.3 Tips
  • 2.1 components
  • 2.2 Preparation
  • 2.3 Tips

Edam tuna

The famous Edam tuna Indian dishes, featuring the taste rich and delicious, as is the Indian cuisine of the prestigious kitchens in the world and is characterized by various kitchen Bbharrath which give a distinctive flavor to the food, and in this article we will give you the way the preparation Alaadam Indian tuna.

Edam work of tuna


  • Cans of tuna Kberta size (weighing 210 g).
  • Small tablespoons of salt.
  • Small tablespoons of black pepper.
  • Medium piece of galangal.
  • Medium-sized grain of yellow capsicum pill weight (240 g).
  • 40 sweat of fresh parsley.
  • 40 sweat of fresh coriander.
  • 4 medium-sized kernels of tomato seed weight (125 g).
  • 4 teeth of garlic.
  • 4 heads of medium-sized onion head weight (120 g).
  • Tablespoons of tomato paste.
  • Small tablespoons of soy sauce.
  • Two tablespoons of turmeric.
  • Two tablespoons of hot sauce.
  • Tablespoon of margarine.

How to prepare

  • Peel the onion and go into thin slices.
  • Peel and galangal Nberhh to get two tablespoons.
  • Wash tomatoes well and cut it into small-sized cubes.
  • Peel the garlic and Nehrsh.
  • Wash well peppers and remove the seeds and then go to a small-sized cubes.
  • Wash coriander, parsley well and coarsely chopped Nfrmha.
  • Half of tuna oil and then fork-mediated Nafttha.
  • Keep obesity in a saucepan and put over medium heat to heat up and then add peppers, tomatoes, sliced ​​onion, salt, black pepper, turmeric, garlic, preached galangal, coriander, parsley, chilli, tomato paste, soy cubes Sauce and Stir ingredients well.
  • Pour water and stirring well and then leave pot boil for about five minutes.
  • Add the tuna and move the plug back and do well.
  • Raise the amount of fire, and we put Alaadam in a serving dish and is hot.


  • Obesity can be replaced by vegetable oil.
  • To remove the smell of onions from your hands, Nfrckhma Bargin of parsley.
  • When you do Pferm parsley, featuring parsley so that the necks of the paper and one level, and grasp the knife right hand, left hand and Vibrio so that the fingernails Bmoish knife completely, in this way we can chop parsley, finely chopped without harming the fingers.
  • To facilitate peeling garlic, we press it with a knife from the flat side and then crust guest.
  • To maintain the safety of vegetables from the transmission of the bacteria we have to allocate cutting board for vegetables and another meat.
  • Frozen vegetables that are sound pick and choose Habadtha spaced stuck together it means that they are melted and then re-frozen.


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