Lemon Pepper Tuna Pilaf (using Kashmiri Krush & Marrakesh Magic)

6 May 2015


  • 2 tablespoons vegetable oil
  • 1 onion - sliced into thin wedges
  • 1 clove garlic - crushed
  • 1 teaspoon Screaming Seeds 'Kashmiri Krush'
  • 1 teaspoon Screaming Seeds 'Marrakesh Magic'
  • 1 1/2 cups basmati rice
  • 1 stock cube (or 2 teaspoons vegetable stock powder)
  • 3 cups water
  • 1 red capsicum - cut into thin strips
  • 1 zucchini - cut into thin strips
  • 150g pouch Greenseas Lemon & Cracked Pepper Tuna in Spring Water
  • Bok Choy


  1. Heat oil in large frying pan & cook onion, garlic, 'Kashmiri Krush' & 'Marrakesh Magic' over medium heat until onion is soft.
  2. Add basmati rice & stir well until lightly coated with spices.
  3. Combine vegetable stock powder & water in a jug - pour over rice, bring to boil reduced heat - cover & simmer for 10 minutes.
  4. Add vegetables.  Cover & cook for a further 5 minutes or until rice is tender.
  5. Flake in tuna and serve immediately

Suggestion:  Stir through some chopped fresh coriander or serve with a wedge of lemon & squeeze over rice.

Recipe kindly donated by - Peter Salkeid,  Bellbrae, Victoria

....  For this recipe, if I don't have  'Kashmiri Krush' or   'Marrakesh Magic' in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

Virgin Island Mix
Caribbean Chilli
Smokey Tomatina
Piri Piri Blend
Desert Cajun Rub
7 Seas Spice

Tang Sichuan
Moonlight Dreaming
Rainforest Season
Garam Masala

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