Tuna Tandoori Masala Recipe – Quick Indian Fish Curry

Last Updated on 2 months by Neha Deshmukh

Tuna Tandoori Masala Recipe – Quick Indian Fish Curry

Hey everyone! If you’re anything like me, you’re always looking for a delicious, flavorful meal that doesn’t take forever to make. I stumbled upon this Tuna Tandoori Masala recipe a while back, and it’s become a total weeknight staple. It’s a bit of a fusion dish, but trust me – the flavors are incredible! It’s a fantastic way to enjoy the vibrant taste of tandoori without the usual long marinating times.

Why You’ll Love This Recipe

This Tuna Tandoori Masala is a game-changer. It’s quick, easy, and packed with flavor. Seriously, from start to finish, you’re looking at around 25 minutes. Plus, it’s a great way to get some fish into your diet, even if you’re not a huge seafood fan. The tandoori spices really mask any “fishy” taste, and the result is a comforting, aromatic curry that the whole family will enjoy.

Ingredients

Here’s what you’ll need to whip up this delicious Tuna Tandoori Masala:

• 2 (6 oz) cans Tuna (packed in water)
• 1 tbsp Oil
• 1 medium Onion, chopped
• 1 tbsp Ginger, minced
• 1 tbsp Garlic, minced
• 2 medium Tomatoes, chopped
• Green Chili, to taste
• 0.5 tsp Red Chili Powder
• 1 tsp Tandoori Masala
• 0.5 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 0.25 tsp Turmeric Powder
• Salt, to taste
• 15 sprigs Cilantro, chopped
• 1 tbsp Lime/Lemon Juice

Ingredient Notes

Let’s talk ingredients for a sec! The star of the show is definitely the Tandoori Masala. This spice blend is what gives the dish its signature smoky, aromatic flavor. You can find it at most Indian grocery stores, or even online.

Spice levels are super personal. I like a good kick, so I usually add a generous pinch of red chili powder and a finely chopped green chili. But feel free to adjust to your preference! If you’re sensitive to heat, start with a tiny pinch of chili powder and taste as you go.

And don’t underestimate the convenience of canned tuna! It makes this recipe incredibly fast. You can absolutely use fresh tuna if you prefer – I’ll share how to do that in the variations section.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat.
2. Sauté the chopped onions until they become translucent and start to soften. This usually takes about 3-5 minutes.
3. Add the minced ginger, garlic, and green chilies. Cook for another minute or two, until the onions turn golden brown and fragrant.
4. Now, reduce the heat a little. Add the turmeric, coriander, cumin, red chili powder, and tandoori masala. Stir everything together for about 30-40 seconds – this helps bloom the spices and release their flavors.
5. Mix in the chopped tomatoes and cook until they soften and break down, about 5-7 minutes.
6. Drain the tuna really well, then flake it with a fork. Add the flaked tuna to the pan.
7. Season with salt, cover the pan, and cook for about 5 minutes, stirring occasionally. This allows the tuna to absorb all those lovely flavors.
8. Finally, stir in the chopped cilantro and lime or lemon juice. Give it a good mix, and you’re ready to serve!

Expert Tips

• Don’t skip blooming the spices! It really makes a difference in the final flavor.
• Taste as you go and adjust the seasoning to your liking.
• If the sauce gets too thick, add a splash of water.

Variations

• Spice Level Adjustments: As I mentioned, feel free to adjust the amount of green chili and red chili powder to suit your taste.
• Quick Weeknight Version: If you’re really short on time, you can use pre-chopped onions, ginger, and garlic.
• Using Fresh Fish: Swap the canned tuna for about 300-400g of firm white fish like cod or halibut, cut into bite-sized pieces. Add the fish in step 6 and cook until it’s flaky and cooked through.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check the label on your tandoori masala to ensure it doesn’t contain any gluten-containing ingredients.

Serving Suggestions

This Tuna Tandoori Masala is amazing served hot with chapatis, parathas, or naan. A side of raita (yogurt dip) can also help cool things down if you’ve gone heavy on the chilies! I also love it with a simple rice pilau.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Is this recipe authentically Indian considering it uses tuna?

That’s a great question! Traditionally, tandoori dishes are made with meat or paneer (Indian cheese). Using tuna is a bit of a modern twist, but the flavors are very much inspired by Indian cuisine. It’s a delicious fusion dish!

Can I use a different type of oil?

Absolutely! Vegetable oil, canola oil, or even coconut oil would work well.

What is Tandoori Masala and where can I find it?

Tandoori Masala is a blend of spices commonly used in Indian cuisine, known for its smoky and vibrant flavor. You can find it at Indian grocery stores or online retailers like Amazon.

Can I make this ahead of time?

You can definitely prep the ingredients ahead of time – chop the onions, ginger, garlic, and tomatoes, and measure out the spices. Store them separately in the fridge, and then just assemble and cook when you’re ready to eat.

What is a good substitute for green chilies?

If you don’t have green chilies, you can use a pinch of cayenne pepper or a dash of hot sauce.