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Oceans lemon & pepper tuna in a turmeric and coconut curry by Chef Vikram Vij

Serves 6

 5 cans  Ocean's Lemon&Pepper Tuna
1/2 cup
Canola oil
1 1/2 tbsp
Cumin seeds
3 cups
Large pureed tomatoes
2 tbsp
Ground black mustard seeds
 1 tsp
Ground fenugreek seeds
1/2 tbsp
Crushed cayenne pepper
1/2 tsp
1 tbsp Salt
4 cups Water
2 cups Coconut milk stirred


  1. Heat oil in a shallow medium pot on high heat for 1 minute.
  2. Stir in the cumin seeds and allow them to sizzle for about 30 seconds.
  3. Turn down the heat to medium, then add the tomatoes, mustard seeds, fenugreek seeds, cayenne, turmeric and 1 Tbsp. of Salt.
  4. Stir well and cook for 5 minutes or until the oil glistens on the tomatoes.
  5. Add the 4 cups of water, increase the heat to high and bring to a boil.
  6. Reduce the heat to medium low and cook curry for another 10 minutes, stirring regularly.
  7. Add the coconut milk and stir well and cook for another 10 minutes on medium to low heat.
  8. Just before serving, bring the curry to boil and add the Ocean’s Lemon&Pepper Tuna to the curry, stir gently and reduce until the consistency you would like. It can be a soup like or a thick curry on rice.

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