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Wednesday, September 22, 2010

Tuna Kedgree

I  cook rice everyday for lunch. But I dont  use a rice cooker,although I am considering of purchasing one in the future. My son loves plain cooked rice with either garudhiya , muguriha or kirugardhiya and sometimes he can be quite adventurous and eat egg curry.  Sometimes I like to serve just rice, like a one pot , like the maldivian masbai or biryani or even fried rice.  Last week end I decided to make  what some people would call a kedgree. I saw Nigella lawson make this rice on one of her shows using poached salmon.

I had some kaffir lime leaves stashed up somewhere in my freezer , so I used some of it, I love the lemony taste of it when its added and also the addition of lemon zest. So here is my version of Nigella's asian spiced Kedgree.

for 2-3 people you will need:

1 cup basmathi rice , washed and soaked in water for about  10 minutes
1 small onion, chopped
1 teaspoon full ( not level tsp )curry powder ( I used maldivian roasted curry powder, you can even use as the original recipe by adding just cumin and coriander powder)
1 -2 kaffir lime leaves
1/2 tsp tumeric ( approximate ,as some tumeric powders tend to be stronger than others)
a big pinch of grated lemon or lime zest
A handful of green beans, blanched in boiling hot water
Half a can of  chunky tuna or use a small can of tuna( those single serving cans )
2 hardboiled eggs, shelled and cut into quarters
2 cups ( or maybe another 1/4 cup more)  chicken or vegetable stock or just plain water
A big handful of coriander leaves, roughly chopped
A tablespoon of butter and a little oil
salt
 1/4 lemon or 1/2 a lime

1. Heat  a non stick pan or a wok , then add about alittle oil and the knob of butter , add the onion and saute' till the onion becomes soft, and translucent.

2. Add the curry powder and tumeric and saute' for another 1 minutes to release their aroma and then add the rice and stir to coat your rice with the spice mixture.

3. Stir in tuna  ,  lime leaves, and stock / water. cook over a medium heat till the water is absorbed and the rice cooked through, add a little more water if its still undercooked. Reduce heat once  water on top is absorbed, cook 1-2 minutes then switch off ,  keep half covered for about 5- 10 minutes, then stir in  coriander leaves beans and hardboiled eggs. Squeeze your lime or lemon juice before serving.

Enjoy!!.

7 comments:

  1. That looks like a complete meal..adding curry powder and lemon zest is a nice one, am sure must be really delicious...

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  2. Awesome looking rice, sounds delicious and new to me..

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  3. yummm! tuna, eggs and rice!
    i love it :)
    have a sweet day,
    justyna

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  4. This is a lovely light meal. I have made this dish with salmon and have loved it. I think your spicing is more authentic than mine. I'm saving your recipe for a rainy day (we have lots of them in my area). I hope you have a wonderful day. Blessings...Mary

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  5. Hi,

    Looks amzing with tuna...lovely click...

    Dr.Sameena@

    www.myeasytocookrecipes.blogspot.com

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  6. This looks like a hearty and delicious lunch! Packed with great flavors!

    ReplyDelete

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