Preparation:

1. Toss coconut with turmeric powder and fry it in a wok without oil until almost dry. Remove and set aside.
2. In the same wok, cook blended ingredients over medium heat until oil breaks surface. Add in tuna and olive oil, 150 ml water and sugar, cook until sugar dissolves.
3. Next add in fried coconut, season with salt if needed, and continue to fry over medium heat until the mixture is dry.
4. Cool and serve with hot white rice or buttered white bread. It can be stored in the refrigerator up to 1 week.