I am not a fancy cook, I like meals which are quick, easy and taste good. This Tuna Curry can be ready in 20 mins and tastes delicious. Mum often made it when I was a teen, at that stage I did not like curry but I loved her tuna curry. The ingredients are very flexible, only the tuna, mushrooms, green (or red) pepper, and spices are a must, even then if you don’t have one of the spices, leave it out and it will still be good. You can also add chilli if you want it to have more kick.
INGREDIENTS (serves 2 very generously with a bit left over to have on toast for breakfast)
15 ml each butter and oil or the oil drained from 1 tin of tuna if using tuna in oil.
1 Onion (or about 4 leeks), chopped
1 punnet mushrooms, sliced
1 green (or red) pepper, chopped
3 ml salt
1 or 2 pieces of whole Cassia
15 ml Cumin seeds (optional)
15 ml Mild and Spicy Curry powder (or to taste)
5 ml Cumin
5 ml Coriander
5 ml Turmeric
2 x 170g tins of Tuna
125 ml Coconut milk or cream or sour cream
Fresh Coriander to garnish (optional)
1. Heat the oil and butter in a frying pan on medium heat
2. Add onion (or leeks), mushrooms and all the spices, fry gently for about 3 mins.
3. Add green pepper, fry gently for about 5 mins until the mushrooms and onion are soft.
4. Add tinned tuna
5. Add coconut milk (or cream, or sour cream). Stir in until all ingredients are heated through.
Serve with rice or noodles and garnish with coriander if you have some handy.
I love to know when you have tried one of my recipes, when you have made this, it would be great if you comment below 🙂