Break out the canned tuna to make curry and a fried side dish all in a matter of minutes. Quick recipe that goes well with steamed white rice.
Tuna Curry and Tuna Fry
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Tuna Curry and Tuna Fry
Description
The combination of canned tuna with bold, complementary spices and aromatics makes tuna curry and tuna fry both incredibly fast to prepare and incredibly flavorful to eat. Fast, Fun and Flavourful.
Ingredients:
For the Tuna Curry:
For the Tuna Fry
Instructions
For Tuna Curry:
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Remove all the water from the tins of tuna. (If using chilly tuna, skip this step)
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To a small saucepan, add the coconut milk, turmeric, chilly powder.
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Bring to a boil. Stir. Add the tuna and bring back to simmer.
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Add salt to taste and tamarind.
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Simmer gently till the curry thickens a bit. Stir occasionally. Add curry Leaves.
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Serve.
For Tuna Fry:
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In a small nonstick pan or wok with lid, add the oil and the tuna with the powdered spices and bring to heat. Stir once and cover. Lower heat. The tuna tends to splatter, hence keep covered. 1 minute.
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Open and add salt to taste, stir well again, guarding your clothes against any splatter with the lid.
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Repeat a couple of times till the tuna starts turning golden. Do not over-fry as it will go hard. It should be crispy and not chewy.
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When just about done, add the curry leaves and stir and cover one last time. 30 s.
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The leaves will turn crisp too.
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Serve the tuna curry and fry with Thai / Jasmine Rice.
