Creamy Coconut Tuna curry Ceylonese style

Creamy Tuna Coconut curry

Prep Time: 10 minutes

Cook Time: 30 minutes

Category: Main, Side dish for Rice/ Roti/ Bread

Cuisine: Fusion Sri Lankan

Servings: 5

Creamy Tuna Coconut curry

Kiwi-ized version of a Sri Lankan creamy coconut tuna curry


    From your fresh shopping:
  • 500gr Fresh Tuna cut into 5cm x 5cm cubes
  • 1 sliced brown or white onion
  • 2 sliced green chillies
  • 1 tbsp lime/ lemon juice
    Pantry staples:
  • 1/2 tsp fenugreek seeds
  • 1 tsp red chillie powder ( for spicy version)
  • salt to taste
    Optional - Courgettes ,carrots, beans or boiled potatoes can be added to make it a one pot main.


  1. Wash tuna with lime/lemon juice and cool water
  2. Use a wide pan place fish cubes without overlapping each other
  3. Add all ingredients and enough water (1/2 cup) to cover the tuna pieces, retaining half the coconut milk to add at the end for extra creaminess. If creaminess is not a must, all the coconut milk may be added at once too.
  4. Bring to boil quickly and simmer over low heat ( approx 25-30 minutes) until the curry starts to thicken slightly and the fish is cooked.
  5. Serve with steamed rice or toasted bread.