Curried Salmon or Tuna Rice Pie

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  • 1 cup white rice
  • 45g butter
  • 2 tablespoons plain flour
  • 12 tablespoons curry powder
  • 1½ cups milk
  • ½ cup mayonnaise
  • 2 teaspoons lemon juice
  • 2 tablespoon parsley, chopped
  • 1 egg, lightly beaten
  • 30g butter (extra)
  • 1 egg, lightly beaten (extra)
  • 415g can tuna in spring water, drained and flaked
  • 3/4 cup tasty cheese, grated
  • Salt and pepper, to season


  1. Preheat oven to 180 degrees, fan forced.
  2. Cook rice as per packet instructions.
  3. To make curry sauce, melt butter in medium saucepan over medium-high heat until foaming.
  4. Add flour and curry powder. Cook and stir for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
  5. Gradually pour in milk. Whisk continuously until mixture is smooth.
  6. Add mayonnaise and whisk to combine. Return to heat. Stir until sauce boils and thickens.
  7. Add lemon juice and parsley. Stir through then simmer for 1 minute.
  8. Remove saucepan from heat, add egg and stir through. Set aside to cool slightly.
  9. Meanwhile, add extra butter, egg, salt and pepper to cooked rice. Mix to combine.
  10. Spoon rice into a 12-cup (3L) oven-proof dish. Press rice over bottom and side of the dish.
  11. Spread tuna over rice base.
  12. Pour curry sauce over tuna.
  13. Sprinkle with cheese.
  14. Bake in oven for 20-30 minutes or until golden. Serve.
  15. TIP: Tinned salmon can be used as an alternative to tuna.


As an alternative you could use salmon.