Asian recipes Curries Fish Indian Main course Rice

Tuna pilau


Cooking time
30 mins


a glug of groundnut oil
1 onion, chopped
4-6 dried curry leaves
1 clove garlic, chopped
1 tsp grated fresh ginger
1 tsp turmeric
1 tbsp curry powder
1 cup basmati rice
500ml vegetable stock
half a cup of frozen peas
200g tin of tuna, drained
squeeze of lemon juice
some chopped coriander or parsley


This is a great ‘fridge surprise’ tea and leftovers are great for lunch – hot or cold – the next day!

Heat the oil in a heavy based pan (one that has a tight fitting lid) and add the curry leaves and onion with a pinch of salt. Fry gently, stirring occasionally, for 10-15 minutes until soft and slightly caramelised.

Add the garlic and ginger and continue frying for a few minutes. Next, add the spices and mix well.

Tip in the rice, coat well with the spice mixture and add the stock. You may not need the full 500ml, so leave a wee bit behind. Mix well, bring to a boil then cover and simmer for about 7 minutes until most of the liquid has been absorbed and the rice is almost cooked.

At this stage, flake in the tuna and add the peas. If it looks really dry, you can add a bit more stock. Cover and continue to simmer for another few minutes until the tuna and peas have warmed through and the rice is cooked. Turn out the heat and leave to sit, covered for 2-3 minutes.

When ready to serve, squeeze over the lemon juice and sprinkle over the fresh herbs.

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