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