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 

Author Credit: David Hall & Joanna Simon

Website Credit: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article6076932.ece

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