A new twist on an old favourite.

Ingredients

• 1 onion, peeled and finely chopped
• 2 tsp minced ginger
• 1 1/2 tblsp curry paste
• 2 cups Basmati rice
• 2-3 stalks celery, trimmed and sliced
• 2 tsp olive oil
• 400 ml can coconut cream
• 400 grams smoked tuna or kingfish
• salt and pepper
• 6 hard-boiled eggs, peeled and quartered
• 1/4 cup freshly chopped coriander
• lemon wedges to garnish

Method

1. Cook the rice in plenty of boiling, salted water for 12 minutes until tender. Drain, rinse and shake dry in a colander.
2. Pan-fry the onion, celery and ginger in the hot oil until tender but not brown.
3. Stir in the curry paste, and cook for 1-2 minutes until fragrant. Pour in coconut cream and stir until well mixed.
4. Break smoked tuna into 3-4 cm pieces.
5. In a large pan or bowl carefully toss the tuna and rice with curry mixture and season well with salt and pepper. Warm either on stove top or in the microwave for 2-3 minutes. Fold in the hard-boiled eggs and coriander.
6. Serve hot with lemon wedges.

Cooks Tips

I used Sharwood's curry paste which is a wonderful fragrant blend of spices