Tuna Nut Curry

Submitted by mersaydees

"Based on a recipe from Hot & Spicy Cooking the Australian Way (North American edition). Did you know that the cheapest canned tuna is possibly the healthiest for you? This is because young tuna is used and it contains the least amount of mercury. Thick coconut milk comes from the first pressing of the desiccated coconut. I like this for something fast, different and tasty when I’m having a busy day. I serve this over cooked rice with lemon wedges."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

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

directions

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