A delicious and incredibly easy to make curried rice pie that can be prepared with either salmon or tuna – it’s an absolute favourite in my household!
This curried rice pie is absolutely delicious (in my humble opinion!) and has been my favourite number one dish for years. It can be made with either salmon or tuna, and my family usually cook it for me for my birthday – sometimes the kids even request it for their birthday dinner too!
The base is made up of cooked rice that’s been pressed into the bottom and sides of the dish. As silly as it sounds, I can’t master cooking rice on the stovetop, which is why I love my Smart Rice Cooker because it cooks rice perfectly every time – you can even preset the timer so it’s ready right when you need it.
The rice base is then covered with a tin of salmon (make sure you remove the bones!) or tuna – I switch it up and use whichever one I happen to have on hand in the pantry.
To save time you can prepare the curry sauce whilst the rice is cooking. If you’re making this recipe for young children you may want to reduce the curry powder. When my kids were younger I used 1/2 to 3/4 of a tablespoon of curry powder, then gradually increased this as they got older.
Then it’s just a matter of topping the salmon or tuna with the curry sauce, sprinkling it with cheese, and popping it in the oven.
This recipe makes a fabulous winter comfort meal, but my family have it all year long.
Freezing: This is a great meal to freeze and have on hand for when you aren’t well and don’t feel like cooking. If you’re looking for more hearty, home-cooked meals like this one, be sure to check out my Hearty Dinners Recipe Cookbook. Or get it for FREE when you purchase the Smart Rice Cooker (for a limited time only).
What customers are saying about this recipe?
Customer Review – Hearty Dinners Recipe Cookbook
“First meal out of the new book, delicious! Curried Salmon Rice Pie. Thanks, Kat for another amazing book.” – Nicole Z
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Note: this post has been updated with new photos, it was originally posted on 13th May 2013.