This is a popular British hot breakfast of Indian origin, it’s affordable and a nice change to the usual breakfast fare. It can also be made with flaked smoked haddock.
Preparation time: 10 minutes Cooking time: 20-25 minutes
300 g uncooked rice salt 500 ml (2 c) water 30 ml (2 T) oil 1 onion, chopped 15 ml (1 T) curry powder 2 tins (170 g each) tuna 4 eggs, hard-boiled and halved juice of 1 lemon salt and freshly ground black pepper 10 g fresh parsley to garnish (optional)
1 Put the rice in a pot, add salt to taste and cover with the water. Boil for 15 minutes or until cooked. 2 Heat the oil in a pan and fry the chopped onion with the curry powder until soft. 3 Add the cooked rice and stir-fry briefly. Add the tuna, eggs and lemon juice. Season with salt and pepper and stir gently until heated through. Garnish with fresh parsley, if using, before serving.