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November 3, 2011 in curry, Fish

Whenever I draw up a menu there is no guarantee that it is the final list as I get easily side tracked especially when I come across another recipe that sounds interesting. It looks like that also applies to the posts that I prepare for my blog.I was fascinated when I came across this recipe for tuna, mushrooms and rice in the current issue of the Post, by Yudhika, a local chef and cookbook author and decided that this is what I am going to use in my post today.

I have never made a tuna curry before -for me canned tuna has always been something that I use as a filling in a sarmie, roulade, pie or in a salad. This recipe is similar to a pulao with the dish being layered first with the tuna curry, mushrooms and finally the rice.

I have adjusted the quantities to serve a family of four. This recipe is quick and easy and very tasty – takes less than 30 minutes including preparation – definitely a dish that I will be adding to my holiday list.





100g button mushrooms, sliced

50ml sunflower oil

30ml sunflower oil

2 cinnamon sticks

2 bay leaves

5ml cumin seeds

1 large onion, finely chopped

7.5ml coarse salt ( or 5ml fine salt)

10ml crushed garlic

10ml crushed ginger

10ml chilli powder (adjust according to taste)

3 tomatoes, skinned and chopped

5ml ground cumin

5ml ground coriander

2.5ml turmeric

Small handful of frozen peas (optional)

2 tins (170g) solid tuna, drained

30ml fresh cream

1cup basmati rice, cooked with 1 teaspoon fine salt.

50ml boiling water

Handful of fresh coriander to garnish


Saute the mushrooms in 50ml oil until golden brown.

Remove from the oil and place in a strainer to drain away any excess oil.

Heat the 30ml oil in a pot on medium heat.

Add the cinnamon stick and bay leaves. Cook for about ½ a minute.

Add the cumin seeds.

When the cumin seeds start to sizzle, add the chopped onion and salt.

The onion must be a light golden brown and slightly crisp around the edges.

Add the crushed ginger and garlic. Stir for a few seconds until the moisture from the ginger and garlic has evaporated.

Add the chilli powder and sauté for 3- 5 seconds.

Add the tomatoes to the pot and when the tomatoes soften a little add the ground cumin, coriander, turmeric and peas. Mix well and simmer for about 6 – 8 minutes.

Add the drained tuna and pour in the fresh cream and mix well.

Layer the mushrooms over the tuna. Then layer the cooked rice over the mushrooms.

Sprinkle with the boiling water and steam on low heat for about 10 minutes or until the moisture has evaporated.

Garnish with fresh coriander.