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{{#seo:
|title=Tuna curry, Indian recipe
|titlemode=replace
|keywords=#tunacurry #tuna #tomatoes #chillipowder #groundcumin #fry #bayleaves #cuminseeds #simmer #potatoes #fishstock
|hashtagrev=032020
|description=A nice, hot fishy curry!
}}
A nice, hot [[Fish|fishy]] curry!
{{recipesummary
|TotalCalories = 2069
|PortionCalories = 517
|DatePublished=3rd November 2012
|Author = JuliaBalbilla
|ImageComment = Tuna curry with cashew nut pilau rice
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 45 minutes
|PrepTime = 15 minutes
|CookTime = 30 minutes
|Image = [[Image:Tuna curry recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''🐟🐟🐟''

4.3/5

Mmm.. .. tuna
[[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{RecipeIngredients
| 2 tablespoons [[Vegetable oil|vegetable oil]], plus a little extra for sealing the [[Tuna|tuna]]
| 1 teaspoon [[Cumin seeds|cumin seeds]]
| 1 medium [[Onion|onion]], sliced
| 1 red or [[Yellow pepper|yellow pepper]], thinly sliced
| 3-4 bulbs [[Garlic, crushed|garlic, crushed]]
| 2 [[Bay leaves|bay leaves]]
| ½ teaspoon [[Salt|salt]]
| 1 teaspoon [[Ground cumin|ground cumin]]
| 1 teaspoon [[Ground coriander|ground coriander]]
| 1 teaspoon [[Chilli powder|chilli powder]]
| ?? teaspoons [[Bird's eye chilli paste|bird's eye chilli paste]]
| 1 x 400g tin of chopped [[Tomatoes|tomatoes]]
| 2 large [[Potatoes|potatoes]], peeled and and cut into 2.5cm cubes
| 300ml [[Fish stock|fish stock]]
| 4 [[Tuna|tuna]] steaks
}}
===Method===

{{RecipeMethod
| Heat the [[Oil|oil]] in a large [[Deep frying|deep frying]] pan and [[Fry|fry]] the [[Cumin seeds|cumin seeds]] for 2 minutes or until they begin to splutter.
| Add the [[Onion|onion]], [[Pepper|pepper]], [[Garlic|garlic]] and [[Bay leaves|bay leaves]] and [[Fry|fry]] until the onion has started to [[Brown|brown]].
| Stir in the [[Salt|salt]], [[Ground cumin|ground cumin]], [[Coriander|coriander]] and [[Chilli powder|chilli powder]] and cook for about 3 minutes.
| Add the [[Bird's eye chilli paste|bird's eye chilli paste]] and cook for a further 1 minute.
| Pour in the [[Tomatoes|tomatoes]] and [[Fish stock|fish stock]] and add the [[Potatoes|potatoes]].
| Bring to the [[Boil|boil]], reduce the heat and [[Simmer|simmer]] for about 15 minutes.
| Meanwhile, heat a little oil in a frying pan and seal the [[Tuna|tuna]] for 2 minutes on each side.
| Add the [[Tuna|tuna]] fillets to the curry, cover, and [[Simmer|simmer]] for 5 minutes or more until the fish is tender.
}}
===Serving suggestions===
Serve with [[Cashew nut pilau rice|cashew nut pilau rice]], [[Naan bread|naan bread]] or any other Indian [[flatbread]].
===Variations===
Try this with [[Swordfish|swordfish]] steaks.

Substitute fresh [[Tomatoes|tomatoes]] for tinned if desired, but they must be well ripened. Also add other [[Vegetables|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|chilli powder]] and the [[Bird's eye chilli paste|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|garlic]] quantity may seem excessive, but it isn't, honestly!
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Fish recipes]]
[[Category:Garlic recipes]]
[[Category:Indian recipes]]
[[Category:Main courses]]
[[Category:Potato recipes]]
[[Category:Sea fish recipes]]
[[Category:Spicy recipes]]
[[Category:Pan fried]][[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/tunacurry|#tunacurry]] [[Special:Search/tuna|#tuna]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/chillipowder|#chillipowder]] [[Special:Search/groundcumin|#groundcumin]] [[Special:Search/fry|#fry]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/cuminseeds|#cuminseeds]] [[Special:Search/simmer|#simmer]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/fishstock|#fishstock]]
</code>

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