Spicy kedgeree with tuna

Name: spicy kedgeree with tuna
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Indian
Ingredients: 2 medium sized egg; 360 g sweet vegetable tomato mix; 40 g fresh celery; 1 green pepper; 3 bunch onion; 370 g tuna pieces in sunflower oil; 600 g 1 minute of white rice; 1 el hot curry powder

Rice dish with tomatoes, celery, tuna, white rice, paprika, spring onion

Ingredients

Directions

Boil the eggs hard in 8 minutes. Let them scare under cold running water, peel and cut into quarters.
Meanwhile, halve the tomatoes. Cut the celery fine.
Halve the peppers, remove the seeds and cut the flesh into pieces. Cut the spring onion into rings.
Drain the tuna and collect the oil from 1 can.
Heat the collected oil in a skillet and add the rice. Loosen with a fork.
Add the curry powder, pepper and possibly salt. Bake for 4 minutes on medium heat.
Add the tomato, ¾ of the celery, the bell pepper and spring onion and cook for 2 minutes.
Remove the pan from the heat and carefully cover half of the tuna.
Put the egg tarts and the rest of the tuna on top and garnish with the rest of the celery.