Kedgeree

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.

YOU Breakfast - - Contents -

SERVES

4

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.

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