Tuna Masala Recipe – Quick Indian Fish Curry with Tomatoes & Spices

Last Updated on 2 months by Neha Deshmukh

Tuna Masala Recipe – Quick Indian Fish Curry with Tomatoes & Spices

Hey everyone! If you’re anything like me, you’re always looking for a delicious, quick meal that doesn’t compromise on flavour. And honestly, this Tuna Masala is it. I first stumbled upon this recipe when I was craving something spicy and comforting, but didn’t have a lot of time. It’s become a regular in my kitchen ever since! It’s a fantastic way to enjoy a taste of India with a surprisingly simple twist.

Why You’ll Love This Recipe

This Tuna Masala is a game-changer for weeknight dinners. It’s ready in under 20 minutes, packed with flavour, and uses ingredients you likely already have in your pantry. Plus, it’s a brilliant way to introduce fish into your diet if you’re not a huge seafood fan – the spices really do all the work! It’s a comforting, flavourful curry that’s sure to become a family favourite.

Ingredients

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

• 2 tins (170 gm each, drained) canned tuna
• 1 tsp oil
• 0.5 tsp cumin seeds
• 1 sprig curry leaves
• 2 medium onions (minced)
• 3 green chillies (minced)
• 1 tsp ginger garlic paste
• 1 large tomato (chopped)
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 0.25 tsp garam masala powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using canned tuna in Indian cooking might sound unusual, but trust me, it works beautifully. It’s a fantastic source of protein and absorbs all those lovely spices.

Spice levels are a big thing in Indian cooking, and this recipe is easily adjustable. Feel free to add more or less red chilli powder depending on your preference. My family loves it with a good kick!

And please, don’t skip the curry leaves if you can help it. They add such a unique, fragrant flavour that’s essential to South Indian cuisine. You can usually find them at Indian grocery stores, and they freeze really well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a saucepan over medium heat. Once hot, add the cumin seeds and curry leaves. Let them sizzle for a few seconds until fragrant – this is where the magic begins!
2. Add the minced onions and green chillies. Sauté until the onions soften and turn a lovely golden brown. This usually takes about 5-7 minutes.
3. Stir in the ginger garlic paste and cook for another minute, until you can no longer smell the raw garlic aroma.
4. Now, add the chopped tomatoes, turmeric powder, red chilli powder, garam masala, and salt. Give everything a good mix, then cover the saucepan and cook on low heat for about 5-7 minutes, or until the tomatoes break down into a thick, flavourful masala.
5. Gently mix in the drained tuna. Cook on high heat, stirring continuously, for 2-3 minutes, until the tuna is well-coated in the masala and heated through. You want it to be moist, not dry!
6. And that’s it! Your Tuna Masala is ready to serve.

Expert Tips

• Don’t overcook the tuna! It can become dry and rubbery. Just heat it through.
• For a richer flavour, you can add a tablespoon of tomato paste along with the chopped tomatoes.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the tuna for jackfruit or mushrooms. They both have a great texture and absorb the spices wonderfully.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: If you like it mild, reduce the red chilli powder to ¼ tsp or omit it altogether. For extra heat, add a pinch of cayenne pepper.
• Quick Weeknight Version: Use pre-chopped onions and ginger-garlic paste to save even more time. My friend Sarah swears by this when she’s in a rush!

Serving Suggestions

Tuna Masala is incredibly versatile. It’s delicious served hot with:

• Chapati (Indian flatbread)
• Steamed rice
• Warm bread for soaking up all that delicious sauce.
• A side of cooling raita (yogurt dip)

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. It actually tastes even better the next day as the flavours meld together!

FAQs

Is this recipe suitable for beginners?

Absolutely! It’s a really straightforward recipe, and I’ve tried to explain everything as clearly as possible. Don’t be afraid to give it a go!

Can I use fresh tomatoes instead of canned?

Yes, you can! You’ll need about 2-3 medium-sized fresh tomatoes, chopped. Just be aware that fresh tomatoes might take a little longer to break down.

What is the best type of oil to use for this recipe?

Vegetable oil, sunflower oil, or any neutral-flavoured oil works well. You can also use coconut oil for a slightly different flavour profile.

How can I adjust the spice level to my preference?

Simply adjust the amount of red chilli powder. Start with a smaller amount and add more to taste.

Can I make this Tuna Masala ahead of time?

Yes, you can! Prepare the masala (up to step 4) and store it in the refrigerator for up to 2 days. Then, simply add the tuna and cook when you’re ready to serve.