This is one of my favorite recipes and is really easy to make. Whenever, I need to make a quick side dish for rice or chapattis, I use canned tuna which is readily available in the market and the entire recipe just takes 15 minutes. This Canned Tuna Curry Recipe can also be used with any other Canned Fish.
Tuna Curry
Ingredients
- Canned Tuna Fish – 2 cans (I used Chunk Light Tuna in water, each can weighing around 150g)
- Tomato (chopped) – 1 large
- Onion (sliced) – 1 large
- Curry leaves – A sprig
- Ginger (finely sliced) – 2 tsp
- Crushed Garlic – 4 or 5 cloves
- Fish Masala Powder – 3 tbsp
- Chilly powder – 1 tsp
- Coriander Powder – 1 tbsp
- Water -1 cup
- Salt – As required
- Oil – 2 tbsp
- Pepper Powder – 1 tsp
Preparation Method
- Drain the water and oil from the canned tuna fish and keep aside.
- Heat oil in a pan and saute onions till brown.
- Add ginger, garlic and curry leaves and saute for a few minutes.
- Add tomatoes along with little salt and stir till the tomatoes are mashed.
- Now add fish masala powder, chilly powder and coriander powder and stir for a few minutes till the oil separates from the masala.
- Mix the tuna fish along with 1 cup water and cook covered for 5-8 minutes till the gravy is coated on the fish.
- Finally, sprinkle some pepper powder.
Fish Masala powder ittal pazhaya nadan ruchi kittumo?
I use fish masala powder for convenience. You can substitute fish masala powder with 1 tsp Fresh Home Made Garam Masala Powder, 1/4 tsp Turmeric Powder and 1/2 tsp Red Chilly Powder.
Much easier curry and tastes a lot better:
Red Thai Tuna Curry – Main Course
Ingredients:
250 grams Tuna in Springwater
250 ml Coconut Milk
50 grams Bean Sprouts
100 grams Snow Peas
1 jar of Red Thai Paste
2 whole Red Chilli’s
Coriander and Paprika
Directions:
Step 1: To start use an oiled fry pan and throw in your snow peas and bean sprouts and cook until golden.
Step 2: De-seed two whole chilli’s (keep approximately 15 chilli seeds to the side) and then thinly slice them into strips. Once this is done throw them in with the other veggies.
Step 3: Throw the tuna into the pan and cook for 2-3 minutes with the veggies.
Step 4: Empty the coconut milk into the pan and then place on simmer.
Step 5: Insert two tablespoons of red Thai paste into the dish and add one teaspoon of coriander and one teaspoon of paprika (also add the chilli seeds that were put aside).
Stir the spices and paste into the dish and then simmer for 15 to 20 minutes.
Serves 4
Best served with rice.
A dry red wine will compliment this dish.
doesn’t it need puli?
Hi,
This recipe is really good. Tried it before, and boy, i love it!
Looks very good! Do you use canned tuna “in olive oil” or canned tuna “in water” for this? Also, how big should each can of tuna be? There are different sized cans in my grocery store…
I loved this recipe.
Everyone in my house also loved it.
I made it right now and everyone enjoyed it with some warm rice.
Thank you.
I love this recpie. My non indian roomates love it too.thanks.keep up the good work.
I used only one can of tuna so halfed the ingredients. It was a quick, simple and tasty dish. Thank you for your reciepe!