Canned tuna curry in coconut milk is easy to cook and ready in under 30 minutes.

The tuna curry is budget-friendly and is a quick recipe for busy weeknights.

The Thai-inspired flavours like lemongrass and kaffir leaves and chunks of canned tuna cooked in a coconut milk-based gravy create a simple one-pot seafood curry you can enjoy anytime.

Meal ideas for canned tuna curry

• Rice recipes that go well with the canned tuna curry.
  • BASMATI COCONUT RICE(Indian rice recipe)
  • Easy lemon rice recipe.
  • HOW TO COOK RICE ON THE STOVE.
  • SRI LANKAN YELLOW RICE(TURMERIC RICE)

• Salads to serve with the canned tuna curry.
  • SPICY PINEAPPLE SALAD(fresh and easy to make).
  • EGGPLANT SALAD(Sri Lankan brinjal salad)
  • Summer salad with cucumber, pineapple and melon.

• Vegetarian stir side dishes to serve the tuna curry.
  • TERIYAKI MUSHROOM STIR FRY.
  • GREEN BEANS STIR FRY(bonchi thel dala).
  • KANGKUNG STIR FRY(water spinach stir fry)

FAQ: CANNED TUNA CURRY.

• Do I need kaffir leaves and lemongrass for the dish?
  • Yes, the taste of the curry depends entirely on these two ingredients.
  • If you want the curry to taste like a Thai dish and not like another ordinary fish curry or a Sri Lankan canned fish curry, you will need these ingredients.

• How to dry and preserve kaffir leaves.
  • So here’s how you can preserve the extra kaffir leaves once you’ve used a few in your tuna curry.
  • Place them in a container and microwave for 30 seconds break until they dry. this should take you less than 5 minutes.
  • Make sure to check on the kaffir leaves at every 30-second break to make sure they end up dry as you need it.
  • Once they dry place them in a ziplock back, let the air out, refrigerate and use them as required.
  • These dried leaves can be kept for up to 3 months or more.

• Can I use other types of canned fish for this dish?
  • Not the flaky kind, there are few varieties available out there. for the recipe, you would need cans with whole chunks of tuna.

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Utensils and appliances needed.

Chopping board and knife.

Can opener

Medium-sized cooking pan.

Wooden spoon to coo the tuna curry.

More canned tuna recipes

Sri Lankan canned fish curry

Sri Lankan canned fish stir-fry.

Stove-top creamy tuna pasta dish(Sri Lankan).

Storing

Cool and store in an air-tight container.

Freezing

Avoid freezing, refrigerate and consume within three days.

Reheating

Remove from the fridge, let it reach room temperature for 10 minutes and gently heat over low-medium heat.

reipe difficulty- easy

Ingredients to cook the canned tuna curry.

The ingredients mentioned below use standard measuring cups and spoons.

2 tablespoons of coconut or vegetable oil

1 large onion sliced

1 medium-sized tomato sliced

2 lemongrass stalks bruised

1/2-1 inch of ginger sliced fine

1/2 teaspoon turmeric powder

1/2 teaspoon chilli powder(adjust as per your need)

1/2 teaspoon chilli flecks(adjust as per your need)

1 cup of coconut milk

2 kaffir leaves

2 tuna cans(choose the one with solid chunks in it)

Canned tuna fish curry in coconut milk.

Place a pan over medium heat and pour in the oil(2 tbsps).

As the oil heats, add the sliced onions(1 large sliced) and tomato and sauté for 2-3 minutes.

Slightly bruise the lemongrass stalk edges, cut them in half, and add them to the pan.

Keep cooking the ingredients over medium heat, add ginger to the pan and keep mixing for a further 2 minutes.

Add turmeric, chilli powder, and chilli flecks to the pan, and combine well for another 2 minutes maintaining medium heat.

Pour in coconut milk and kaffir leaves into the pan and cook over medium heat for 5 minutes.

Season with salt while the gravy thickens.

Once the gravy thickens, add the tuna chunks to the gravy.

To avoid breaking the delicate chunks, try not to use a spoon to mix but simmer over low heat for five minutes or until you can get the aroma of the lemongrass and kaffir leaves.

As the curry cooks, gently pour gravy over the chunks of tuna a few times.

Taste, season with salt if necessary, and serve warm.

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