Tuna Kedgeree

Here’s another canned tuna based rice recipe that’s actually quite filling. The fried onions and boiled eggs give it a nice biryani type special feel too.

Serves: 4-5

Ingredients:

• 1 medium onion (for the fried onions)
• 2 tbsp. oil (for frying the onions)
• 1 ¼ cup uncooked rice
• 2 ½ cups water
• 1 tsp. salt (or to taste)
• 1 tsp. oil (for cooking the rice)
• 1 small onion (for the rice)
• ½ githeyo mirus (or to taste)
• 1 garlic clove
• ½ inch piece of ginger
• 5 curry leaves
• 3 inches cinnamon
• 3 cardamom pods
• 2 tbsp. butter (or oil)
• ½ tsp. turmeric powder
• 2 tsp. curry powder (we used chicken curry powder)
• 2 tuna cans
• 4 boiled eggs (sliced into quarters)

Instructions:

1. Slice the medium onion thinly.
2. Heat the oil in a large pan.
3. When the oil heats up, add the onions and cook on low heat until they are brown and crispy.
4. Remove the onions from the oil and spread them over some tissue papers to get rid of the excess oil.
5. Wash the rice thoroughly and then add it to a large pot along with water, salt and oil.
6. Bring the mixture to a boil and then turn the heat down a bit and let it simmer until all the water evaporates and the rice is cooked.
7. Slice the small onion and githeyo mirus (scotch bonnet pepper) thinly.
8. Crush the garlic and the ginger
9. Heat the butter in a large pot.
10. When the butter melts, add in the sliced onions, githeyo mirus, curry leaves, cinnamon and cardamom. Cook until the onions become translucent and start to take on a brownish tint.
11. Add the ginger and garlic, and cook for around half a minute while stirring.
12. Add the turmeric and the curry powder and fry for around a minute.
13. Add the rice and mix gently until all the grains have a nice spice coating. Also, fluff the rice a bit before adding.
14. Drain the canned tuna and add it to the pot. Mix gently so that you don’t flake the fish too much.
15. Add the boiled eggs and fried onions, gently mix again and that’s it.