Recipes

The Best Tuna and Pea Kedgeree

Omelet/Frittatas 

• Cooking Time: 20
• Servings: 4
• Preparation Time: 15
• 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.

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.

No Reviews at this time.

Author: David Hall & Joanna Simon

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