Spiced Lemon Rice with Curry Leaves, Lemon Peel & Tuna
A speedy, easy rice dish spiced with fresh curry leaves, whole green chillies and lemon peel with fennel, mustard and nigella seeds. With so few ingredients, this is a winning midweek, storecupboard staple of a recipe.
Serves
4
Basmati Rice
Onion
Butter
Curry Leaf
Green Chilli
Fennel Seed
Black Mustard Seed
Nigella Seed
Water
Lemon
Tuna in Olive Oil
Salt
Black Pepper
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Claire Thomson
Claire Thomson (@5oclockapron) is a chef, author of 10 cookbooks and mum of 3 daughters. Claire began cooking professionally before smartphones were invented. Her food is delicious as it is uncomplicated, she is almost always in an apron cooking breakfast, lunch or dinner. In short, there is nothing Claire can’t cook.
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Claire Thomson
Claire Thomson (@5oclockapron) is a chef, author of 10 cookbooks and mum of 3 daughters. Claire began cooking professionally before smartphones were invented. Her food is delicious as it is uncomplicated, she is almost always in an apron cooking breakfast, lunch or dinner. In short, there is nothing Claire can’t cook.