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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Kedgeree Ingredients:
45g unsalted butter |
1 tsp oil |
1 onion, finely chopped |
1/2 tsp ground coriander |
1/2 tsp ground cumin |
1/2 tsp turmeric |
1 tbl curry powder |
225g basmati rice |
1 can tuna |
1/4 cup sultanas |
4 hard boiled eggs, quartered |
lemon |
Directions:
1. Melt butter in a heavy saucepan with a tight fitting lid. Add oil to stop it from burning
2. Soften the onion and add the spices, then keep cooking till the onion is slightly translucent
3. Add the rice and stir with a wooden spoon so that it's all well coated.
4. Pour in 500ml water. Stir then cover
5. Cook gently for about 15 minutes until the rice is tender
6. Turn off the heat, remove the lid, cover the pan with a tea towel and then replace the lid
7. Add the tuna and gently flake it with a fork.
8. Add the eggs, sultanas and lemon juice and zest of half of the lemon
9. Gently mix
10. To serve, serve on a large plate with wedges of the other half of the lemon.
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