Tuna and Sweetcorn Pilaf with Tikka Curry
Quick basmati rice pilaf combining tikka curry paste, canned tuna, sweetcorn, and garden peas in vegetable stock. Light, fluffy texture ready in under 30 minutes. Serve with mango chutney and Indian pickle for added flavor complexity.
Ingredients
- 1 tbsp olive oil
- 3 tbsp tikka curry pastegaram masala1:1spice_blend
milder heat
- 1 ¼ cups basmati rice
- 2 ¼ cups hot vegetable stock
- 1 vegetable stock cube
- 2 x 198g cans sweetcorn, drainedfrozen peas1:1vegetable
adds more peas
- 10 oz garden peas, drained
- 2 x 160g cans tuna chunks in spring water, drained
- mango chutney, to serve(optional)
- Indian pickle, to serve(optional)
- spicy Indian inspired 10 minute marinade(optional)
Instructions
- 1
Heat oil in a saucepan and fry the curry paste for 1 minute.
- 2
Stir in rice to coat, then pour in stock with sweetcorn and peas.
- 3
Bring to a boil, then reduce heat to low and cover.
- 4
Simmer gently for 12 minutes.
- 5
Remove from heat and leave for 5 minutes before stirring in the tuna.
- 6
Cover and leave for another 5 minutes until rice is light and fluffy.
- 7
Serve with chutney and pickle if desired.
Tips
For added depth, stir in half a packet of the spicy marinade at step 3 before simmering.
Do not skip the 5-minute resting periods to ensure fluffy, separate grains.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days.
Prepare ingredients and measure into bowls before cooking. Reheat gently on stovetop with a splash of water.
Serve hot with mango chutney and Indian pickle on the side. Add a squeeze of lime juice for brightness.
Common Mistakes
Do not skip the resting periods to avoid mushy, broken rice.
Do not stir during the 12-minute simmer to avoid releasing starch and creating a gluey texture.
Do not add tuna before the 5-minute rest as residual heat may overcook it.