EASY Tuna Casserole Curry Sauce

Our Baked Creamy Curry Black Noodle Tune Casserole is easy to assemble, using a very simple recipe and truly delicious.

On top of that the curry will help to kill the fishy smell of the tuna.

We use one Can of Campbell's Mushroom Soup and a can of Tuna in Brine. It must be water based tuna and NOT OIL. We did the same recipe with just the garlic chili oil in the video link below :-

The curry paste is very simple to do. The only thing you must remember and MUST NOT skip is the texture of the paste. It must be absolutely creamy. You can add water during the frying process or after. The timing of adding the water is not important.

You cannot put too much noodle either. Too much noodle will turn this into a dry lumpy meal.

We broke the long black noodle pasta into 10cm lengths so it will be easier to mix. This is just our preference. You can also use other type of pasta if you like. Do not add too much pasta or else the end result will be a sticky dry unappealing lump of noodles. You want the pasta to be creamy and smooth.

We use our own homemade Garlic Chili Oil in this recipe. If you want the video just click below:-

You can also make your own Garlic Chili Oil on the spot by grinding 2 chilies and 6 garlics into paste with water or oil.

THE CURRY PASTE

2 tablespoon garlic chili oil (2 red chilies/6 garlics)

1 tablespoon Coriander

1 teaspoon Fennel Powder

1/2 teaspoon Tumeric powder

3 tablespoon of Tomato Ketchup

1 tablespoon honey or sugar

Water

Fry the curry paste ingredient with a little water until it forms a paste. Keep frying until the oil separates. Then add more water to turn the paste into a creamy texture.

MAIN INGREDIENT

One can of tuna

One can of Campbell soup

4 tablespoon of peas

50g Black Pasta (Use two can of soup if you are cooking 100g)

6 Curry leaves

Coriander leaves and Cherry Tomatoes for garnish

OPTIONAL: Cheese topping

Add the curry paste and all the main ingredient into a casserole dish or baking dish. Stir to mix it up then baked for 30 minutes at 170C.

Garnish with Cherry tomatoes and coriander leaves. Serve hot