Sounds good, though I haven’t graduated from anchovies to a can of tuna in pasta yet!
It reminds me a bit conceptually of this Nigella anchovy pasta with greens from a prior COTM:
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I think it would still e delicious without the tuna.
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I love that Nigella recipe too.
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I finally got to making Madhur Jaffrey’s Goan shrimp curry tonight.
I was surprised to find that the recipe included neither ginger nor garlic, so I added both. I also added an orange bell pepper to the sauce just to up the kronch & veg content. I was also surprised at the use of lemon vs. lime juice, but perhaps that’s common in Goan cuisine — I wouldn’t know, being a bloody neophyte to it 
It was a nice change of pace from my go-to Thai curries, and the dish had a decent heat level after I added more cayenne than called for. The fresh cilantro really made that dish pop. I would probably add MOAR garlic and ginger next time, however, and probably fresh chopped bird’s eye peppers.
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I made this last week but keep forgetting to take a picture of my plate!
I have to say I think this will be in regular rotation this winter. It’s easy and the citrusy yogurt plays well against the earthy squash and heat of the chile crisp. I only used 1/2 the honey and may just leave it out next time - I don’t care for sugars in general, and halving it didn’t seem to harm anything. I also doubled the rpf’s , because heat=😋
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