There are some nights when you want dinner and you want it quick. This easy canned tuna curry can be made in just a few minutes. There’s very little prep work. The toughest bit is opening a can. Just cut up a bit of onion, chop some garlic, grate some ginger, and open a can of tuna. Yes, canned tuna.
If you make extra rice in advance (as I usually do), you just have to heat that up and you have dinner. It’s curry in a hurry.
I adapted this recipe from Madhur Jaffrey’s Quick & Easy Indian Cooking. Her recipe made two or three servings, which I have reduced. She calls for fresh chopped cilantro (which I never have, so I used a bit of dried coriander, which is the same thing). If you do have the fresh version, use 1 to 1 1/2 tablespoons.
I have also simplified the preparation a bit. Yes, it’s possible to want to speed up even a canned tuna curry recipe! I was in a rush! And I was hungry. Rather than slicing the onions into rounds, I chopped them. I grated the ginger with my microplane zester, instead of slicing it into strips; I didn’t want to bite down on big hunks of ginger! Besides, this way is faster.
During the quarantine, if you don’t have fresh ginger, ground is fine. No fresh jalapeño? Use canned chilis instead. Don’t have that either? Red pepper flakes work too.
More Quick Fish Recipes
Just a few ingredients and you’ve got a fancy-looking dinner. Tilapia is mild, so it’s a good “starter” fish. It’s mostly pantry ingredients (you just need to buy fish; Trader Joe’s usually has it frozen).
A few minutes prep and twenty minutes of baking. The sauce tastes rich and creamy, but it’s made with yogurt so no guilt. There’s a bit of heat, but it’s subtle, not overpowering.
Got beans? Mix them with some tuna, serve with bread or fruit and you have a meal. You don’t even have to actually cook anything. All pantry staples, other than the scallion. If you don’t have one, use onion.