The Best Tuna and Pea Kedgeree


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Serves 4 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

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.


Ingredients You'll Need

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.


Questions, Comments & Reviews



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