Featured Cookbook: The Social Cookbook

THE BEST TUNA AND PEA KEDGEREE

Cooking Time: 20
Servings: 4
Preparation Time: 15

Ingredients

4 eggs, boiled for 5 minutes then left to cool in cold water
50g butter
1 tbsp olive oil
1 onion, finely chopped
1 tbsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander
A pinch of cayenne pepper
200g basmati rice, cooked and drained
100g frozen peas
1 tin of your choice of fish, drained
Salt and pepper
A handful of fresh dill, parsley or coriander, roughly chopped
2 lemons, halved

Directions

1 – Heat a non-stick pan and melt the butter. Add the oil then stir in the onion. Cook for 5 minutes until softened.
2 – Add the spices and combine thoroughly. Cook for 1 minute until fragrant.
3 – Stir in the cooked rice and peas and heat through for 5 minutes, stirring all of the time until piping hot.
4 – Flake in the fish and stir in the fresh herbs. Taste for seasoning.
5 – Plate up and decorate with the boiled eggs – food faces optional. Serve with a wedge of fresh lemon.

Notes

Ok. I admit I love spicy food, but this dish ideal for breakfast if you fancy a spicy breakfast. A combination of rice, fish and eggs with added spice is just the ticket! And I just love this combination of ingredients and plus its good for you (well leave out the double cream if you like!) I found this dish is easy to make especially at breakfast and if you are like me still half asleep, then this dish is a no brainer.

Categories: Omelet/Frittatas