Kedgeree recipe

Rachel Green
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Traditionally a breakfast dish introduced to the British in Victorian times by returning British Colonials. Perfect for using yesterdays leftovers in the days before refrigeration. Of course today it can be eaten anytime.

Ingredients

300 g Frozen peas
4 Eggs, hard boiled and shelled
250 g Long grain rice
1 tbsp Olive oil
30 g Butter
1 Medium onion, peeled and finely chopped
2 tsp Mild curry paste
1 tsp Cumin seeds
400 g Tin of tuna, drained
3 tbsp Parsley, chopped
1 Squeeze of lemon
1 Pinch of sea salt and freshly ground black pepper

Details

Cuisine: British
Recipe Type: Main
Difficulty: Easy
Preparation Time: 5 mins
Cooking Time: 30 mins
Serves: 4

Step-by-step

Preheat oven to 160°C, gas mark 3
Cook the frozen peas in boiling water for 3 minutes, drain and set aside. Cook the eggs in boiling water for 8 minutes, drain under cold water, shell and roughly chop. Add a pinch of salt to a large pan of boiling water, add the rice and return to the boil, stir well, reduce the heat and leave to simmer for 15 minutes or until the rice is tender, drain in a sieve and set aside.
Heat the oil and butter in a heavy bottomed sauté pan, add the chopped onions, curry paste and cumin seeds and fry until the onion is cooked, but not brown, stirring all the time. This will take about 3 minutes.
Then add the rice, peas and tuna to the cooked onions and mix in well. Cover and place in the oven for 20 minutes, stirring occasionally. Remove from the oven, add the roughly chopped eggs, parsley and lemon juice and adjust the seasoning accordingly. Serve with a green salad.