Fish Rice Casserole


Fish Rice Casserole

A low fat recipe with Tuna and Rice
Prep Time 15 minutes
Total Time 15 minutes
Cuisine Kerala
Servings 3 people


  • 3 Cups Basmati Rice
  • 3 cans Tuna chunks in water
  • 2 Tomatoes finely chopped
  • 3 Big Onion finely chopped
  • 1 tbsp Crushed Garlic
  • 1/2 tbsp Crushed ginger
  • 1 to Sliced Green chilly
  • 1 tsp Turmeric powder
  • 2 tbsp Vegetable masala powder
  • 4 nos Cloves
  • 4 nos Cardamom
  • 4 nos Black pepper
  • 4 nos Cinnamon sticks


  • Pressure cook Tuna with enough water, cloves cardamom, black pepper, cinnamon sticks, turmeric powder, vegetable masala powder, salt for 3-4 whistles. Do step 1 first. Take the remaining water.
  • Cook rice in enough water with cinnamon sticks, cardamom cloves so that it will have a sweet aroma. You can use four each. When rice is half cooked add the stock (water) you got while cooking tuna. Remove the rice when it is 80 percent cooked. Strain it. :- In any case, do not overcook the rice.
  • Saute ginger, garlic, green chilly in oil and then add chopped onion. When it is done almost, add tomatoes and cook well until almost dry. Alternatively for NO OIL recipe you can mix items 3-7 and cook well in a non stick pan. The base becomes cooked instead of sauteed.
  • Mix the tuna with the sauteed onion -tomatoes and heat it until it becomes dry. Finally add the rice.
  • Garnish with Coriander leaves. Cook for 2 minutes.


If tuna is not available you can use any local fish:1 Kg for 3 cups of rice would suffice. No need to pressure cook if you are using fish other than tuna. adding the spice helps to reduce the mushy smell of fish while cooking.
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