Ok – so this is not very gourmet. I’ve discussed Gran’s cooking here. Saying that however, this is one of the favourite dishes in this house, particularly with the kids. Even Mary has been known to say she likes this one, although she might just be showing respect to elders, because this resembles no curry that Mary has ever cooked. It also breaks the rule for all those old wives out there who believe that consuming fish and milk can cause vitiligo (but this is totally unproven). This recipe was designed to include entirely canned and frozen ingredients.
Yup, not so gourmet… but still good.
- 350g tinned tuna in brine (two medium tins) – drained
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1 cup tinned baby carrots (drained)
- 2 tbsp oil (canola)
- 1 tbsp butter (I use ghee)
- 2 tsp mild curry powder (Gran recommends Clive of India brand)
- 2 tbsp flour (yes, you can use gluten free)
- 1 cup milk (I use CF diet milk, but rice milk also works, as does cow’s milk)
- salt to taste
- melt the oil and butter over a medium heat then add the curry powder and allow to sizzle. Then add flour and stir with a whisk, cooking for one minute.
- Before flour starts to burn, add milk, stirring all the while, and bring back to a gentle boil (you’ve basically just made a bechamel sauce with curry powder in it). Keep the milk handy – you are looking for a thick gravy texture, and may need to add more milk depending on the quality of the flour.
- Add the frozen ingredients, and when it reaches a simmer again, add the rest of the ingredients. When it simmers finally, it is ready to serve.
Serve with steamed rice, or use as a pasta bake base. This is best with a 1/2 cup of grated cheese in it, but my family are now living casein free, so it’s currently a no-no. A big squeeze of lemon juice is also lovely.