If you look for canned tuna recipes then I am sure this tuna fish curry will get your attention. Yes, this is how to cook canned tuna curry in Sri Lankan style. But, don’t worry. This tuna fish curry is suitable for anyone who loves curry. Only you want to find is spices and red chili powder that makes the tuna fish curry hot and fiery together with coconut cream to make the curry tastes creamy and milky.
There are few other ways that you can cook canned tuna. I will sure share some of such canned tuna recipes time to time.Check this canned tuna stir fry recipe if you like a spicy and hot side dish for your meal! 🙂
For this tuna curry I used a 150g canned tuna.Therefore the spices and other ingredients are suitable for the amount of 150g tuna.You have to adjust the ingredients accordingly if your tuna quantity is more or less.Do you know the secret? You can use this same recipe with raw tuna fish in order to cook a delicious fish curry.There are scales for weighing fish which you can use at home in order to measure the exact fish quantity to match this tuna curry recipe. Try it! 🙂
This is one of the favourite canned tuna curry recipes at our home. Try it. It is easy to cook and you will love it! Anyway if you look for tuna fish recipes, then check this fish ambul thiyal recipe to find how we Sri Lankans cook tuna fish.(fresh tuna fish)
Recipe: Canned Tuna Curry
Ingredients (3-4 servings)
1 tin of canned tuna (150g)
1-2 pieces of gamboge (Goraka)/ (optional)
1 tomato sliced
3-4 Green chili
2 tblspn Red chilly powder
1 tblspn black pepper powder
¼ tspn turmeric powder
1 inch piece of cinnamon
1 tspn fenugreek seeds
1 tspn mustard seeds
1 onion sliced
2-3 cloves of garlic
1 sprig of curry leaf
Piece of rampe (pandan leaf) (optional)
Salt to taste
2 tbspn cooking oil if tuna is not in oil
½ cup thick coconut milk
Open the canned tuna fish tin & separate the fish pieces on a plate. If the tuna is in oil, you can use the same oil for cooking this curry.
Heat oil in a pan.(Either new cooking oil or you can use oil from the tuna can if you use canned tuna in oil).
When oil is hot add mustard seeds. Once mustard seeds start spluttering, add onion. Then add garlic, green chili & curry leaves.
When onions are tender and start emitting aroma, add turmeric powder, red chili powder, black pepper, & fenugreek seeds.
Mix well and don’t let spices to burn.
Add tomato pieces followed by the spices above & fry until the mix become like a sauce.
Then add cinnamon stick and rampe. Mix well.
If the tomato mix / sauce look too dry, add a little bit of water.
Then add tuna fish pieces, mix well & cook for few minutes.
Once tuna pieces are well coated with tomato and spices mix, add about ¼ cup of water. Add gamboge pieces too. Mix well.
Now our tuna curry is almost done.
Add salt to taste.
Then add coconut milk slowly keeping eye on the appearance. This tuna fish curry looks really delicious and mouthwatering when the colour is red or brown. Therefore when you add coconut milk,add it slowly while stirring to maintain the appearance of the gravy.
Add some water as per required gravy thickness.
Then lower the flame and Simmer for another few minutes. Adjust salt to taste. Keep stirring and when coconut milk starts boiling, switch off the flame. Allow to rest the curry on the stove until it gets the appealing appearance.
Canned tuna curry is ready to serve.
This curry is ideal to serve with plain rice, bread or even with roti parata.
Also check this sardine fish curry recipe which is also a Sri Lankan way to cook canned fish.