Ingredients
- 1 tbsp of olive oil
- 1 large onion, chopped
- 2 green chillies, finely chopped
- 12 curry leaves
- 4 garlic cloves, grated
- 3 cm of piece ginger
- 1.2 kg of tomatoes, diced
- 1 400ml tin coconut milk
- 2 160g tins tuna in spring water, drained
- 20 g of coriander, chopped
- 300 g of basmati rice
Method
Step 1
Heat a large sauté pan with the olive oil and when it’s hot add the onion, chilli and curry leaves. Cook for 8-10 mins until the onion is starting to brown.Step 2
Then add the grated garlic, ginger and half the tomatoes. Cook on a relatively high heat until the tomatoes start to break down. Add the coconut milk and bring up to a simmer. Cook for 20 mins until the curry base starts to thicken.Step 3
Rinse the basmati rice and bring a large saucepan of water to the boil. Add the rice to the saucepan, stir and return to the boil before reducing the heat, covering and simmering gently for 10-12 mins.Step 4
Add the remaining diced tomatoes, tuna and coriander to the sauté pan and season to taste. Cook for another 4-5 mins.Step 5
Turn the heat off from under the rice and allow it stand for 5 mins before removing the lid and fluffing with a fork.Step 6
Divide the rice between serving dishes and top with the curry.