Tuna curry

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Recipe review



Mmm.. .. tuna - The Judge

Tuna curry
Tuna curry
Tuna curry with cashew nut pilau rice
Servings:Serves 4
Calories per serving:517
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:3rd November 2012

A nice, hot fishy curry!


Printable 🛒 shopping list & 👩‍🍳 method for this recipe


  1. Heat the oil in a large deep frying pan and fry the cumin seeds for 2 minutes or until they begin to splutter.
  2. Add the onion, pepper, garlic and bay leaves and fry until the onion has started to brown.
  3. Stir in the salt, ground cumin, coriander and chilli powder and cook for about 3 minutes.
  4. Add the bird's eye chilli paste and cook for a further 1 minute.
  5. Pour in the tomatoes and fish stock and add the potatoes.
  6. Bring to the boil, reduce the heat and simmer for about 15 minutes.
  7. Meanwhile, heat a little oil in a frying pan and seal the tuna for 2 minutes on each side.
  8. Add the tuna fillets to the curry, cover, and simmer for 5 minutes or more until the fish is tender.

Serving suggestions

Serve with cashew nut pilau rice, naan bread or any other Indian flatbread.


Try this with swordfish steaks.

Substitute fresh tomatoes for tinned if desired, but they must be well ripened. Also add other vegetables of your choice.

Chef's notes

Use your common sense as to how hot you wish this curry to be. Just add the chilli powder and the bird's eye chilli paste a little at a time and keep tasting. Remember that as the liquid evaporates, the more concentrated the heat will be. The garlic quantity may seem excessive, but it isn't, honestly!

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