Indian Kedgeree
A twist on the traditional haddock Kedgeree. Delicious and easy rice dish. Reduce mustard and curry for a milder taste. Substitute other fish or meat, to your liking.
- ¾ cup uncooked jasmine rice
- 1 ½ cups water
- ¾ tsp sea salt, divided
- 2 Tbsp butter
- 1 Tbsp ginger, grated
- 1 tsp dry mustard
- 2 tsp curry powder
- 1 clove garlic, minced
- 4 green onions, sliced
- 1 tomato, chopped
- 1 can tuna, drained
- 2 boiled eggs, quartered
- 1 Tbsp cilantro
- Lemon wedges
Instructions:
Place rice, water and ½ tsp salt in a saucepan. Bring to a boil, cover and simmer 15 minutes, until rice is tender and water is absorbed. Cook ginger, spices and garlic in butter until fragrant, 1-2 minutes. Add onion and tomato and cook 3-4 minutes. Stir in rice, tuna and cilantro and heat through. Serve with lemon wedges. Serves 4.