Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Coconut sambal
Peel and finely chop the shallots. Squeeze half of the lime into a bowl. Add the shallots, measured water and chilli powder(spicy!). Stir well, then add the desiccated coconut - this is your coconutsambal.
Halve the tomatoes. Slice the cucumbers. Finely chop the coriander. In a bowl, toss the tomatoes, cucumbers, coriander and a pinch of salt. Set aside.
Peel and chop the onion. Drain the tuna. Strip the curryleaves and discard the stem. Crush the cardamompods with the back of a knife.
4 Basmati rice
Rinse the basmati rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Meanwhile, heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry for 5 min. Add the ginger-garlicpaste, turmeric, cardamom, curryleaves, cinnamon, vegetablestock and cumin. Fry for 1 min. Add the coconutmilk and tuna. Simmer for 3 min. Cover and set aside.
Microwave the chapatis for 30 sec until warmed through. Serve the tunacurry over the warm basmati rice with the coconutsambal, salad and chapatis alongside. Garnish with the freshcorianderleaves.