Tuna Curry
A classic British Indian Restaurant tuna curry made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 1 - 2 tbspn oil
- ½ tspn ground coriander
- ¼ tspn mustard seeds
- ½ tspn ground cumin
- 2 tspn green chilli
- ½ tspn chilli powder
- 2 tspn ginger
- ¼ tspn turmeric
- 3 tbspn chopped tomatoes
- 300 ml c46 curry base sauce (see note 1)
- 100 gm cabbage
- ¼ tspn salt
- 56 gm tinned tuna
Method
- 1
Finely slice the cabbage and cut into approx 1 inch lengths.
- 2
Grate the ginger.
- 3
Finely chop the green chilli.
- 4
Using a wok or heavy pan, heat the oil over a medium/high flame, and cook, stirring regularly, the mustard seeds and green chilli for .
- 5
Stir in the ginger and tomatoes and cook, stirring regularly, for .
- 6
Mix in the cabbage, ground coriander, ground cumin, chilli powder and turmeric and cook, stirring for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add 80 ml of c46 base sauce and salt, reduce the heat to low and simmer, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 8
Stir in the tuna and heat through for .
- 9
Serve with 1 or 2 chapatti's and garnish with a little freshly chopped coriander.