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Curried tuna bake

By admin
24 October 2013

Serves 8

1 large onion, chopped

30 ml (2 tablespoons) margarine

30 ml (2 tablespoons) mild curry powder

10 ml (2 teaspoons) ground coriander (see tip)

45 ml (3 tablespoons) tomato paste

10 ml (2 teaspoons) sugar

10 ml (2 teaspoons) salt

125 ml (1/2 cup) water

2 cans (170 g each) tuna, drained

1 thick slice of bread

500 ml (2 cups) milk

1 egg

Preheat the oven to 180°C and grease an ovenproof dish. Fry the onion in the margarine until soft. Add the curry powder and coriander and fry for one minute. Add the tomato paste, sugar, salt, water and tuna. Fry until heated through. Meanwhile, soak the bread in half the milk (250 ml or 1 cup) and mash with a fork. Add to the tuna mixture in the pan and fry for two minutes. Spoon the mixture into the dish. Whisk the remaining milk (250 ml or 1 cup) and the egg, and pour over the tuna mixture. Bake for 30 minutes or until the egg layer is firm and golden brown. Serve with chutney or tomato sauce on rice or pap.

Tip (by foto van coriander):

Coriander (seeds or powder) is a versatile and flavoursome spice that is used to season red meat, fish, curry dishes and vegetables. It goes well with curry powder or cumin, and is often used to make spice blends for meat.