Quick Curried Rice

This is a simple recipe with simple ingredients that ever galley usually has. If you cannot get hold of the fresh spring onions or coriander leaves, make do with dried or leave out of the recipe. Some long term cruising yachties do like to have a mini herb garden on board as fresh greens can be such a luxury when you have been away from civilization for a while.

• 250g basmati rice
• 1 tsp cumin seeds
• 2 tsp curry power
• 3 eggs
• 60g melted butter
• salt flakes
• freshly ground pepper
• 3/4 cup of frozen (or dried peas boiled for 5 minutes)
• 1/2 lemon
• 6 spring onions
• crispy fried shallots
• handful of coriander leaves
• plain  yoghurt

1. In a medium saucepan, briefly heat through the rice, cumin seeds and curry powder. Add 650mls of boiling water, season and stir. Put on a tight lid and cook for 7 minutes over a low heat.
2. In a small bowl, whisk the eggs and melted butter together, season with salt and pepper, Take the lid off the rice and fluff with a fork.
3. Scatter the peas over the rice and pour the eggs over the top. Put the lid back on and cook for a further 4 minutes, then turn off the heat and let the rice sit for 5 minutes with the lid on. 
4. When ready to serve, squeeze over the lemon, scatter over the spring onion, coriander and fried shallots and serve with yoghurt.
5. Serve with tandoori chicken or fish.