Heat the oil, sauté the onions, garlic, ginger, curry leaves and Pandan leaves.
Add the chili powder and curry powder while stirring.
Add the tuna and toss until all tuna pieces are well coated.
Add salt, cardamoms, ½ cup coconut cream or milk, water and cook on low heat, stirring occasionally. When the tuna is well cooked, add the remaining coconut cream (or milk) and simmer for about a minute. Plate up and serve.