Friday, November 23, 2012

Tuna Kedgeree

Tuna Kedgeree

1 tin of Tuna (170g)
1 Onion Chopped,
1 tsp Curry powder
1/2 tsp Turmeric
Salt & ground Pepper
2 C Rice
4 C Chicken stock
2 Hard boiled eggs, shelled and quartered

1. Prepare the eggs.
2. Fry the onion in butter until golden.
3. Add the curry powder and turmeric and salt and pepper and stir for 15 seconds to sizzle the spices.
4. Stir in the rice and then the stock. Cover and simmer for about 15 minutes until the stock has been absorbed and the rice is cooked through. Gently mix the tuna and heat the kedgeree through.
5. Serve as is, or on slices of buttered toast.
6. Garnish with quartered hard boiled eggs.

Note: this dish is delicious with a cup of frozen Peas or Corn heated through.

Serves 6
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