Tuna kedgeree

Method

1. 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.
2. 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.
3. 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.
4. 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.