Tuna Curry
We explore how to make a bold and comforting tuna curry packed with rich spices and a thick, satisfying gravy. Perfect for busy weeknights or a quick curry fix.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g Tuna
- 100 ml Oil
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 2 Green Chillies
- 3 Onions
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Black Pepper
- 200 g Tomatoes Canned
- 1 tbsp Dried Fenugreek
Instructions
- 1
Pour the oil into a medium-sized pan and heat it over medium flame until hot.
- 2
Finely slice or chop the onions, then add them to the pan. Cook for 4–5 minutes, stirring occasionally, until they become soft and golden.
- 3
Stir in the garlic paste and ginger paste, and sauté for about a minute until the raw smell disappears.
- 4
Add the canned tomatoes and stir well. Cook for 4–5 minutes until the mixture thickens and the oil starts to separate around the edges.
- 5
Sprinkle in the salt, chilli powder, turmeric powder, and black pepper. Mix thoroughly and allow the spices to cook for 3–4 minutes to release their aroma and flavour.
- 6
To prevent the spices from sticking or burning, add a couple of tablespoons of water and stir gently.
- 7
Open the canned tuna, drain any excess liquid, and add the tuna into the pan. Stir to coat it well in the masala, and cook for about 5 minutes so the flavours infuse.
- 8
Crush the dried fenugreek slightly between your palms, then add it to the curry. Give it a final mix, and it’s ready to serve hot.