Women's Weekly (Malaysia) - - LIVING -

Prep 10 mins | Cook 15 mins | Serves 4

1¼ cups long grain rice

30 g but­ter

1 red onion, nely chopped 2-cm grated gin­ger

2 tsps curry pow­der

425 g canned tuna, drained, aked 1 red cap­sicum, seeded, sliced

2 tb­sps lime juice plus wedges to serve 4 eggs, hard-boiled, peeled, quar­tered Nat­u­ral yo­ghurt, sliced cu­cum­ber, sliced

red chilli, to serve

1. Cook rice in large saucepan fol­low­ing packet in­struc­tions. Drain well and cool. 2. In a large saucepan melt but­ter on medium. Saute onion 4 to 5 mins, un­til ten­der. Add gin­ger and curry pow­der. Cook 1 to 2 mins, stir­ring, un­til fra­grant. 3. Mix in rice and cook, stir­ring, 1 min, coat­ing well in spice mix­ture. Re­move from heat.

4. Stir tuna, cap­sicum and juice through. Sea­son to taste. Serve topped with egg, yo­ghurt, cu­cum­ber and chilli.

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