Tuna Rice Kedgeree at Dominic Johnson blog

Tuna Rice Kedgeree. Fold the foil to make a parcel and seal the edges. Put half of the butter on top of the fish and season with pepper and a little salt. Mix in rice and cook, stirring, 1 minute, coating well in spice mixture. Mix in rice and cook, stirring, 1 minute, coating well in. Whilst simmering, add rice cup by cup and stir. Heat the butter in a pan and saute the fish with the curry powder for 5 minutes. Preheat the oven to 200c/180c fan/gas 6. Mix tuna into the tomato and onion and add desiccated coconut and stir through. Toss the rice in the spiced butter until well. Saute the onion and tomato in oil until starting to soften and add curry powder. Add the rice, lemon juice and peas and stir well. Put the eggs into a pan of cold water and bring to the boil. Add ginger and curry powder. Hardboil the eggs, peel and set aside. Saute for a few minutes until curry powder is cooking well with the onion and tomato.

Tuna Kedgeree Cooking With Jack YouTube
from www.youtube.com

Preheat the oven to 200c/180c fan/gas 6. Put the eggs into a pan of cold water and bring to the boil. Serve topped with egg, yoghurt, cucumber and chilli. Put half of the butter on top of the fish and season with pepper and a little salt. Fold the foil to make a parcel and seal the edges. Mix tuna into the tomato and onion and add desiccated coconut and stir through. Drain tuna and add to mixture in pan. Stir in the curry powder and turmeric, and then the rice. Stir tuna, capsicum and juice through. Hardboil the eggs, peel and set aside.

Tuna Kedgeree Cooking With Jack YouTube

Tuna Rice Kedgeree Put the eggs into a pan of cold water and bring to the boil. Saute the onion and tomato in oil until starting to soften and add curry powder. Put half of the butter on top of the fish and season with pepper and a little salt. Saute for a few minutes until curry powder is cooking well with the onion and tomato. Preheat the oven to 200c/180c fan/gas 6. Add the rice, lemon juice and peas and stir well. Toss the rice in the spiced butter until well. Mix tuna into the tomato and onion and add desiccated coconut and stir through. Mix in rice and cook, stirring, 1 minute, coating well in. Hardboil the eggs, peel and set aside. Drain tuna and add to mixture in pan. Heat the butter in a pan and saute the fish with the curry powder for 5 minutes. Stir tuna, capsicum and juice through. Add ginger and curry powder. Put the eggs into a pan of cold water and bring to the boil. Whilst simmering, add rice cup by cup and stir.

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