Tuna Fish Curry in Sauce

Tuna curry

Thanks to our local fishmonger Tom for this seafood curry. We gave Tom an Ecopot several years ago to experiment with. Tom uses thick white fillets. When asked which fillets to buy, Tom suggests using any fish in plentiful supply and cheap except Bassa. Thanks for the tip Tom.


1 tbsp oil
1 red onion, thinly sliced
1 small red capsicum thinly sliced
105g thai red curry paste
425g can tuna in brine undrained
270g can coconut milk
¼ cup water
1 kaffir lime leaf, finely shredded
2 tbsp chopped fresh coriander, plus extra leaves for serving
2 tsp fish sauce
1 tsp sugar
juice of ½ a lime

Cooking Instructions

  1. In small inner pot heat oil, cook onion and capsicum for 2-3 minutes until soft.
  2. Add curry paste and cook for a further minute or until fragrant.
  3. Stir in remaining ingredients and simmer for 3 minutes.
  4. Half fill large inner pot with boiling water and place small inner pot on top.
  5. Transfer both pots to Ecopot, lid on.
  6. Cooking time 1 hour.

HINT … Serve with rice and garnish with coriander.


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