Prep 15 mins
Cook 20 mins
Yummy mini thai fish muffins that tast GREAT! I serve these as starters or just finger food - everybody asks for the recipe so here it is enjoy. So easy to make......
- 1 (13 1/2 ounce) can coconut milk
- 450 g tuna in brine
- 120 g rice vermicelli
- 1 tablespoon Thai curry paste (any)
- 3 large eggs
- 1 tablespoon curry powder
- 1 red onion
- 2 garlic cloves (minced)
- 1 fresh chili pepper
- 1 teaspoon grated fresh ginger
- 1⁄2 cup of chopped fresh coriander
- Fry off the onion, ginger, chilli and garlic.
- Put rice vermicelli into a large bowl and pour over boiling water - leave until soft then drain. Cut up into small pieces with scissors.
- In a very large bowl put in the two cans of tuna drained, vermicelli, onions, garlic, chili and ginger, 3 eggs, curry past and powder and finally the coconut milk. Mix all up together.
- Preheat oven to 200c grease small muffin tin and spoon mixture into each section to the top. Cook until muffin springs back. Ease out of tin and leave to cool. Serve with a bowl of sweet chilli sauce as a dip YUM!
These are a surprise! And very good, too. I did a double-take when I saw the title of the recipe. On reading it, however, I decided they were more like crustless quiches than muffins. To me, quiches with tuna sound more appetizing, somehow. They are easy to make. I made one third of the recipe here and fillied 12 paper-lined muffin cups, that hold a little more than 1/4 cup each. If I had filled them to the top, I would have gotten 11, but spread things out a little, and got 12. I baked them at 190 degrees (I started at the recipe's 200 degrees, but the tops seemed to be browning too quickly,) for about 20 minutes. They came out of the papers very easily, and are very tasty with the sweet chili sauce. Thank you very much for sharing this interesting recipe with us. Oh, I didn't have quite enough tuna, so made up the difference with crab. That was the only change I made.