Tuna Nut Curry

10 ingredients
8 steps

Ingredients

  • 1 (14 ounce) can tuna (425 g)
  • 2 fresh red chilies, seeded and finely chopped
  • 6 scallions, finely chopped (spring onions)
  • 3 13 ounces unsalted cashews, finely chopped (100 g)
  • 2 teaspoons grated lemon rind
  • 2 tablespoons oil
  • 1 13 cups thick coconut milk
  • 2 teaspoons lemon juice
  • salt
  • pepper

Directions

  1. 1
    Drain and flake tuna, set aside.
  2. 2
    In small bowl mix together the chilies, scallions, cashews and lemon rind.
  3. 3
    In heavy-based frying pan, heat oil over low heat.
  4. 4
    Add chili mixture and fry, stirring occasionally, for 5 minutes.
  5. 5
    Add coconut milk and bring to the boil.
  6. 6
    Add tuna, stir gently and simmer for 3 minutes or until heated through.
  7. 7
    Add lemon juice and season with salt and pepper.
  8. 8
    Serve with cooked rice and lemon wedges.

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