C46 Tuna Curry

This was inspired by a recipe from Petrina Verma Sarkar on about.com. It has been reduced for a single portion and the ingredients have been changed slightly. It is also cooked in a BIR (British Indian Restaurant) style rather than traditional. It is an excellent way of using tinned tuna.


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1 - 2 tbspn oil ½ tspn ground coriander
¼ tspn mustard seeds ½ tspn ground cumin
2 tspn green chilli ½ tspn chilli powder
2 tspn ginger ¼ tspn turmeric
3 tbspn chopped tomatoes 300 ml c46 curry base sauce (see note 1)
100 gm cabbage ¼ tspn salt
56 gm tinned tuna



  1. Using a wok or heavy pan, heat the oil over a medium/high flame, and cook, stirring regularly, the mustard seeds and green chilli for 1 min.
  2. Stir in the ginger and tomatoes and cook, stirring regularly, for 1 min.
  3. Mix in the cabbage, ground coriander, ground cumin, chilli powder and turmeric and cook, stirring for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
  4. Add 80 ml of c46 base sauce and salt, reduce the heat to low and simmer, stirring regularly, for 10 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
  5. Stir in the tuna and heat through for 2 min.


  1. Serve with 1 or 2 chapatti's and garnish with a little freshly chopped coriander.


(1) Dilute the c46 base sauce with 100 ml of water and warm before use. Other base sauces can be used and if more liquid is required due to the extended cooking time (for the cabbage) hot water can be used.

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The main ingredients
Enlarge image

The finished meal

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