Tuna Kedgeree 2

I  love recipes that require just one pot.  Hey, less washing up for me ( I don't own a dishwasher so you can understand why).  I saw this recipe on one of Jamie Oliver's 15-minute meals. Although in his recipe he uses a ready-made packet of Basmathi rice, while here I am using leftover cold cooked rice.
It's a great recipe to use up leftover rice.  For a fish I used my usual standby, yes you guessed in , tuna. Hey its the staple Maldivian protein intake, we can't live without tuna.  I grated the hard-boiled eggs as my boys hate eggs, so I have to hide it in the rice and not make it too visible. You can quarter it and mix it into the rice if you like.

Recipe: Tuna Kedgeree, recipe adapted by Jamie Oliver's  Fish Kedgeree

2 1/2 cups cold cooked basmati rice
1 medium onion, finely chopped
2 cloves garlic, grated
1/2 inch piece of ginger grated
2 ripe plum or round tomatoes, finely chopped
2 tsp madras curry powder
3 hard-boiled eggs ( grated using the large hole side of the grater or cut into quarters)
zest of 1 lemon
juice of 1/2 lemon
1/2 tbsp finely chopped coriander stems, and roots  and keep the  leaves finely chopped for sprinkling on top
 ( that's about a small bunch)
1/3 cup frozen green pea
1 can of tuna oil or brine drained and flaked
a little water
about 2 tbsp oil
salt
2-3  green chillies , finely chopped ( optional)

1. Heat oil, and fry onions till soft. Stir in garlic, ginger, coriander roots and stems, and the tomatoes ( and chillies if using) and stir fry till soft and mushy.

2. Add madras curry powder, a little salt ( a pinch first), and then lemon zest and 2-3 tbsp of water and stir fry.

3. Add the peas and the tuna, stir to get the flavours mixed in and cook the peas. ( cook over a medium-high heat).

4.  Mix in the rice and cook for 1-2 minutes, stirring occasionally. Taste, adjust salt, and then fold in eggs and finely chopped coriander leaves. Squeeze the lime juice give one last stir and switch off. Serve.