Monday, September 14, 2015
Canned Tuna (in Olive Oil) - 1 can
Potatoes - 4 Medium, boiled and coarsely mashed
Onion - 1 Large, chopped
Green Chilli - 3/4, chopped (if not available, 1 dry red chilli will do!)
Dry Bay Leaf - 2
Cooked Rice - 2 cups (or more, if you want more Rice compared to Fish!)
Eggs - 4
Shan Egg Fried Rice Spice Mix - 1/2 packet (optional)
Salt, as per taste
Black Pepper Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1/2 tsp (or lesser, optional)
Cumin Seeds - 2 to 3 pinches
Canola Oil - 2 tbsp + 1 tbsp
Use Paper towel to squeeze out the olive oil from the canned Tuna. The Tuna should eventually fall apart.
Mix it with Turmeric Powder, Chilli Powder and Salt.
Add the mashed Potato to the above and mix it together.
Heat 2 tbsp Canola oil in a flat pan.
Add Cumin Seeds, dry Bay Leaf and Green Chilli (or Dry Red Chilli). Let it sizzle and temper the oil.
Add chopped Onions. Stir and let it cook in medium heat for 5 mins till the Onion is translucent.
Add the already prepared Tuna-Potato mixture and mix it well.
Add little water if the mixture is sticking to the sides of the container. Keep stirring and let it mix till the raw smell is gone. Takes about 5-10 mins.
Keep this mixture aside. We will add it to the cooked Rice later.
Heat 1 tbsp Canola oil in a flat pan.
Once the oil is warm, add the eggs and let it cook. Stir it so that you have well cooked pieces of eggs.
Add Salt and Black Pepper for flavor.
Add the cooked Rice (room temperature is preferred for the Rice). Mix it well.
Add the Shan Egg Fried Rice Spice Mix, if you are planning to use it. Mix it well.
Add the prepared Tuna mix and combine them all together. This takes about another 5 mins.
I usually cover it and let it sit for 10-15 mins before serving. It goes well with a slice of Onion and Tomato or Raita or just Tomato Ketchup!
Bon Appetit! :)