FRIJE

Instructions

• 1.   Boil a pot of salted water for the rice, and prepare and cook the dish while the rice is cooking. Once cooked, drain and set aside.
• 2.   Thaw the vegetables, if using fresh spinach and peas, blanch them for a few minutes.
• 3.   Peel and slice the onion into large slices. Mince the garlic and ginger.
• 4.   Heat two tablespoons of oil in a pan, and cook the onion, garlic, and half of the ginger over low heat.
• 5.   After about ten minutes of cooking, add the raisins and spices, and sauté them for one to two minutes over medium heat.
• 6.   Then add the drained and crumbled tuna into large pieces, and the remaining ginger. Sauté for a few more minutes, but without browning too much.
• 7.   Add the spinach and peas, and reduce the heat. Mix well, season with salt and pepper... and taste to adjust the seasoning.
• 8.   Add the cream, and let simmer over very low heat. There should be no juice, the goal is just to bring softness.
• 9.   In a small saucepan, melt a small piece of butter, add the chili pepper and cinnamon, and heat over medium heat. Add the diced mango, and coat them well with the spiced butter. Season with pepper.
• 10.   Incorporate them into the cooked and drained rice, gently mixing.
• 11.   Serve the curry hot, with the mango rice on the side.

Nutritional information *