Kedgeree met tonijn, makkelijk, gezond en comfy!

Kedgeree with tuna, easy, healthy and comfy!

This is another delicious Monday recipe. Ready quickly, healthy and delicious..

Kedgeree is a dish that includes rice, garam masala, fish and eggs. Its origin is in India where it is called khichri. Khichri is a combination of rice with lentils.

The English have adapted the recipe by replacing the lentils with haddock.

Today there are many variations of kedgeree, including the combination with mackerel or canned tuna.

My recipe is with canned tuna. I always have a few cans of tuna at home and I want to eat healthy on Mondays, but above all it should also be easy to put together.

Another nice thing is that you can also eat kedgeree cold. You can easily make an extra portion and take it to work for lunch the next day. 

This recipe is superbasic but really delicious. Children usually find it fine to eat too.

For 2 people, a man and a woman who want to pay attention to the line, you need:g:

  • 100 gr uncooked brown rice after cooking is 100 gr for the woman and 150 gr for the mann)
  • a medium onion
  • fresh celery to taste
  • 1 can of tuna in water 180 grr)
  • 1 tbsp olive oil traditional
  • garam masala to taste
  • 400 gr tomatoes
  • freshly ground black pepper and sea salt to taste.
  • 2 eggs
  • 1 lemon

  This is how you make it:

  • Cook the rice.
  • Chop the onion.
  • Wash the celery.
  • Pat the celery dry in a clean kitchen towel or paper towel and then chop the celery.
  • Wash the tomatoes and cut them into cubes.
  • Boil the eggs hard.
  • Drain the can of tuna.
  • Heat the olive oil in a frying pan and fry the onion in it.
  • After about 2 minutes, add the garam masala and the tuna.
  • Heat the whole for a minute or 2 while stirring regularly.
  • Add the diced tomatoes and heat for another 3 minutes.
  • When the rice is ready, add the tuna to the rice and mix well.
  • Season with freshly ground black pepper and sea salt if necessary.
  • Cut the eggs into four parts each.
  • Divide the kedgeree over the plates and garnish each plate with four wedges of egg and the finely chopped celery.
  • Season the kedgeree at the table with a few drops of lemon juice.

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