- September 2012
- Serves 4
- Takes 15 minutes to make, 20 minutes to cook
This is the essential storecupboard kedgeree recipe – and uses tinned tuna, instead of the more usual smoked haddock. Ideal for the hectic midweek when you don’t have time to shop.
- 22.1g (5.1g saturated)
- 57.9g (1.4g sugars)
- 4 medium free-range eggs
- 2 tbsp olive oil
- 1 onion, finely sliced
- 1 tsp ground turmeric
- 1 tsp garam masala
- 300g basmati rice
- 2 x 160g good-quality tinned tuna steaks in oil, drained
- Handful of fresh coriander, chopped (optional)
- Good knob of butter
- Put the eggs into a pan of cold water and bring to the boil. Once boiling, cook for 4 minutes more, then drain and refresh under cold water to prevent them cooking further. Peel when cool.
- Meanwhile, heat the oil in a pan and gently fry the onion for 10 minutes until really soft and tender. Stir in the spices and fry for a couple of minutes, then stir in the rice to coat the grains in the oil.
- Pour in 600ml boiling water, season well, then cover the pan and cook for 10 minutes over a very low heat until all the water has been absorbed and the rice is cooked.
- Fluff up the rice with a fork and stir in the tuna, coriander (if using) and butter. Serve with a quartered hard-boiled egg per plate.
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