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Tuna curry (cari thon): recipe illustration
Fish & seafood

Tuna curry (cari thon)

A tuna curry, simmered with ginger and tomato for a lively, fragrant sauce. Very common in Réunionese families, it is made with leftovers or the day's fresh tuna.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

325 kcal per serving

Protein
37.8 g
Carbohydrates
7.1 g
of which sugars
5 g
Fat
15.6 g
of which saturated fat
2.7 g
Fiber
2.6 g

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

Instructions

  1. Cut the tuna into pieces about 3 cm wide and keep them chilled.
  2. Fry the sliced onions in peanut oil for 7 minutes until golden.
  3. Add the garlic, ginger, turmeric and whole chillies, then stir for 1 minute.
  4. Add the diced tomatoes and let them break down for 5 minutes over medium heat.
  5. Pour in the water, season with salt, cover and simmer for 10 minutes.
  6. Add the tuna to the sauce, cover and cook for 6 to 8 minutes until tender and pink in the centre, then serve with the rice.

Variations and tips

Tinned tuna curry. Use well-drained tinned tuna, adding it only at the very end of cooking so it doesn't fall apart.

Using what's available. Fresh tuna is sold at the fishmonger; frozen albacore tuna, thawed in the fridge, gives very good results.

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Original Ecomely recipe.