I love recipes that requires just one pot. Hey less washing up for me ( I don't own a dish washer so you can understand why). I saw this recipe on one of Jamie Oliver's 15 minute meals . Although in his recipe he uses a ready made packet of Basmathi rice, while here I am using left over cold cooked rice.
Its a great recipe to use up left over rice. For a fish I used my usual standby, yes you guessed in , tuna. Hey its the staple Maldivian protein intake , we cant live without tuna. I grated the hard boiled eggs as my boys hate eggs, so I have to hide it in the rice and not make it too visible. You can quater it and mix into the rice if you like.
Recipe: Tuna Kedgeree, recipe adapted by Jamie Oliver's Fish Kedgeree
2 1/2 cups cold cooked basmathi rice
1 medium onion, finely chopped
2 cloves garlic, grated
1/2 inch piece ginger grated
2 ripe plum or round tomatoes, finely chopped
2 tsp madras curry powder
3 hard boiled eggs ( grated using the large hole side of the grater or cut into quarters)
zest of 1 lemon
juice of 1/2 lemon
1/2 tbsp finely chopped coriander stems, roots and keep the leaves finely chopped for sprinkling on top
( that's about a small bunch)
1/3 cup frozen green pea
1 can of tuna oil or brine drained and flaked
a little water
about 2 tbsp oil
2-3 green chillies , finely chopped ( optional)
1. Heat oil, fry onions till soft. Stir in garlic, ginger, coriander roots and stems, and the tomatoes ( and chillies if using) and stir fry till soft and mushy.
2. Add madras curry powder, a little salt ( a pinch first), and then lemon zest and 2-3 tbsp of water and stir fry.
3. Add the peas and the tuna, stir to get the flavours mixed in and to cook the peas. ( cook over a medium high heat).
4. Mix in the rice and cook for 1-2 minutes, stirring occasionally. Taste ,adjust salt , and then fold in eggs and finely chopped coriander leaves. Squeeze the lime juice and give one last stir and switch off. Serve.