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Bis mas curry (tuna rice curry): recipe illustration
Pasta & rice

Bis mas curry (tuna rice curry)

A family dish combining fragrant rice with a tuna curry flavoured with turmeric, onion and coriander. Generous and tasty, it is served hot at lunch or dinner on all the islands.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

470 kcal per serving

Protein
24.7 g
Carbohydrates
64 g
of which sugars
4.1 g
Fat
12.1 g
of which saturated fat
1.9 g
Fiber
2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the rice until the water runs clear, then cook it in salted water over low heat for 15 minutes and keep it covered.
  2. Fry the onions in the oil for 6 minutes until golden.
  3. Add the garlic, ginger, turmeric, cumin and ground coriander, then fry for 1 minute.
  4. Add the tomatoes and let them break down for 5 minutes, stirring.
  5. Stir in the tuna, flaked if fresh and cooked beforehand, then mix for 5 minutes.
  6. Serve the tuna curry over the rice, topped with coriander and a lime wedge.

Variations and tips

Coconut version. Add 100 ml of coconut milk at the end of cooking the curry for a creamier sauce.

Easy swap. Drained canned tuna works very well in place of fresh tuna.

More ideas

Mas riha (tuna curry)50 min · 4 serv.Bis bajiya kiru (rice fritter soup)50 min · 4 serv.Bis hakuru halhaa (sweet rice with dried bonito)50 min · 4 serv.Bis hakuru hedhi (coconut milk bonito)40 min · 4 serv.Bis huni (coconut rice)25 min · 4 serv.Bis kiru (fish noodle soup)40 min · 4 serv.Bis kiru hedhi (coconut noodle soup)40 min · 4 serv.Bis mas hiyaa (tuna and coconut rice)45 min · 4 serv.

Original Ecomely recipe.