More Great Recipes: Omelet/Frittatas

The Best Tuna and Pea Kedgeree

User Avatar
Member since 2009

Serves 4 | Prep Time 15 | Cook Time 20


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

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.

Pairs Well With


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.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana