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Catfood Kedgeree
This is a versatile recipe, producing up to eight helpings. It may be
eaten immediately, but part of it can be refrigerated and eaten cold up
to a day later. For a vegetarian version, omit the tuna and increase the
amount of pulses. If the dish will be consumed immediately, not stored,
you may add one or two eggs during the boiling phase.
Preparation
Soak half a mug of miscellaneous split, dried pulses - lentils, peas, beans,
mung, urid, etc. - for several hours before starting to cook.
Frying phase
In a large frying pan or pot, heat some oil. Cut up a large
onion,
some mushrooms, and one large or several small
tomato(es)
into small pieces, and fry in the oil. Add
curry powder, chili
powder, and ground ginger to taste, mixing well. Open a can
of tuna in oil, and add the contents to the mixture, stirring frequently
to break up the tuna and to avoid burning. Then add just over half a mug
of rice, and possibly pearled barley, to the mixture. Continue
stirring. After several minutes, commence the ...
Boiling phase
Drain the pulses, and add to the mixture. Pour in two or three mugs of
water, and bring to the boil. As boiling is taking place, add
leaf rosemary
or other herbs (such as basil) to taste. Gradually add finely chopped
cabbage stalks, broccoli,
carrots, celery, seaweed,
or other vegetable matter as desired, or as required to clear out the bottom
drawer of the refrigerator.
Final phase
Turn off the heat once the excess liquid has boiled away. Add finely chopped
cabbage leaves, stirring in to the mixture. If desired, add several
finely sliced cloves of garlic, again stirring well.
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