March 2020 update
Revisiting this recipe during the strange time that is Covid-19 social distancing. If your fridge is looking a bit sparse and you want more than tea dunked biscuits for dinner this is a really simple store cupboard option. I’ve even madtare it as a vegetarian or vegan option simply starting with the chopped onion, curry powder spices, rice and a sprinkling of raisins.
Original post from 2010
I’ve heard it said that man cannot live on bread alone but peas? Well I reckon I could give it a good go. George, however, could not so I thought it was high time I persuaded him of the virtues of the humble pea by doing more than just boiling them up as one of our five-a-day. A recipe for pea and tuna kedgeree caught my eye in ‘Yes Peas’ newsletter and I must confess it’s my first foray into into pea dedicated dishes. Using store cupboard staples of rice and tinned tuna it also provides an opportunity to use canned fish as more than just a sandwich or jacket potato filling. The result is a delicately spiced dish that still retains the flavour of each individual ingredient. If you’re cooking for two I’d recommend using the quantities for 4 as it’s easier than being left with half the tuna or onion. Not that making this dish isn’t easy. The 2 leftover portions provide an effortless lunchbox filling or second day tea. So you can guess what we’re having tonight …
ingredients for making pea and tuna kedgeree (to serve 4)
300g frozen peas
4 eggs, hard boiled and shelled
250g long grain rice (I used Basmiti)
1 tbsp olive oil (left out as my tuna was in sunflower oil)
1 medium onion, peeled and finely chopped
2 tsp mild curry paste (I used curry powder)
1 tsp cumin seeds
400g tin of tuna, drained
3 tbsp parsley, chopped (I didn’t have any!)
Squeeze of lemon
Sea salt and freshly ground black pepper
How to make pea and tuna kedgeree
- Pre heat oven to 160 degrees C, gas mark 3
- Cook the frozen peas in boiling water for 3 minutes, drain and set aside.
- Cook the eggs in boiling water for 8 minutes, drain under cold water, shell and roughly chop.
- Add a pinch of salt to a large pan of boiling water, add the rice and return to the boil, stir well, reduce the heat and leave to simmer for 15 minutes or until the rice is tender, drain in a sieve and set aside.
- Heat the oil and butter in a heavy bottomed sautee pan, add the chopped onions, curry paste and cumin seeds and fry until the onion is cooked, but not brown, stirring all the time. This will take about 3 minutes.
- Then add the rice, peas and tuna to the cooked onions and mix in well. Cover and place in the oven for 20 minutes, stirring occasionally.
- Remove from the oven, add the roughly chopped eggs, parsley and lemon juice and adjust the seasoning accordingly. Serve with a green salad.
Tip: Cooked salmon or smoked haddock can be used instead of tuna, chopped coriander can replace the parsley.
nutritional value per serving
532 kcal, 32.3g protein, 63.8g carbohydrate, 4.2g sugars, 18.4g fat, 6.7g saturates, 4.6g fibre, 1.2g salt
For other pea inspired dishes you can download a free Yes Peas recipe book or request a copy by post (£2.99 P&P the rest of the world).
The Peas.org website is well worth a looksy with all sorts of yummy recipes, interesting facts, odes and songs and jokes!
A story to end with in praise of peas ….
A 12 month old black and white tabby cat is believed to have survived -2°c (-28°f) temperatures in a chilled food warehouse by eating frozen peas and licking moisture off icy food packets. Trapped for four weeks, the cat nicknamed Frosty by RSPCA staff, is thought to have entered the warehouse in the back of a lorry and then been too frightened by the noise and activity by the main doors to leave. Frosty is expected to make a full recovery but lost both his ears and tail to frostbite. The RSPCA had over 100 offers to re-home him but one of the warehouse workers has already reserved him and colleagues have been collecting money to pay the vet bills.