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Tuna Coconut Curry
Indian Recipes

Tuna Coconut Curry

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This Tuna Coconut Curry is a quick and easy dish that combines the rich, creamy flavour of coconut milk with the lightness of tinned tuna. It's a perfect weeknight dinner that's both comforting and packed with flavour. Serve it over rice or with naan bread for a complete meal.

Method

10m15m25m
  1. Heat the oil in a large pan over medium heat.
  2. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
  3. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  4. Stir in the curry powder, turmeric, and ground cumin, and cook for 1-2 minutes to toast the spices.
  5. Pour in the coconut milk and bring the mixture to a simmer.
  6. Add the tinned tuna (drained and flaked) and cook for 5-7 minutes, allowing the flavours to meld together.
  7. Season with salt and pepper to taste.
  8. Stir in the chopped fresh coriander just before serving.
  9. Serve the curry hot over steamed rice or with naan bread.

Ingredients

  • 15ml Ginger grated fresh
  • 1 Onion chopped large
  • 5ml Turmeric ground
  • 15ml Vegetable Oil
  • 30ml Coriander chopped fresh
  • 2 tins Tuna drained and flaked approximately 300 g
  • 2 cloves Garlic minced

Notes

For a spicier curry, add a chopped green chili or a pinch of chilli flakes when cooking the onions. You can also add vegetables like peas, spinach, or bell peppers to make the curry more nutritious.

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