A tasty, spicy fish dish served with fusilli pasta and madras paste
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Ingredients
For the tuna curry
Tuna
1 onion (finely diced)
Garlic (2 cloves, crushed)
Madras spice paste (half a jar)
2 tomatoes (diced into chunks)
Chilli or scotch bonnet (finely diced)
Fusilli pasta ( half a packet)
Water (1and a half litres)
Sunflower oil (3 tbsp)
Mushrooms or aubergine (diced into chunks)
Salt/ pepper (pinch)
Ground cumin (2 tsp)
For the salad
Tuna
1 onion (finely diced)
Garlic (2 cloves, crushed)
Madras spice paste (half a jar)
2 tomatoes (diced into chunks)
Chilli or scotch bonnet (finely diced)
Fusilli pasta ( half a packet)
Water (1and a half litres)
Sunflower oil (3 tbsp)
Mushrooms or aubergine (diced into chunks)
Salt/ pepper (pinch)
Ground cumin (2 tsp)
Lettuce
Cucumber
Tomato
White wine vinegar
Method
STEP 1
Firstly, put mushrooms or aubergine under the grill. Fry onions and garlic in a deep frying pan for a couple of minutes. Stir in the tomatoes and cook for about 2 minutes.
STEP 2
Add spice paste to pan and stir for about 5 mins until onions are golden brown and soft. Add tuna and stir around. Season with a little salt, pepper, and ground cumin.
STEP 3
Add mushrooms or aubergine to the pan and then add a small dash of water, and stir around. Then add more water, fill just under brim of pan. Turn down the fire and leave to simmer for 15 mins.
STEP 4
Pour pasta in large sauce pan and full pan with water so that all pasta in covered. Turn the fire on a medium or high heat and boil pasta for 15-20 mins.
STEP 5
For the salad, place cucumber and tomato at the bottom of a large salad bowl. Place lettuce around the bowl. Drizzle vinegar on the salad to give rich flavour.
STEP 6
To finish, put portion of pasta on a plate or bowl, pile 2 tbsp of tuna curry on top of the pasta to serve.