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Indian Rice Salad

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 15 minutes
Energy: 529 kcal / serving

Instructions

  • 1.   To be prepared the day before.
  • 2.   Cook the eggs and the rice in a Creole style with curry powder, it should not be too sticky, drain it and set aside until completely cooled (this takes quite a long time). Finely chop the shallots. Mix all the sauce ingredients together, it should form a thick sauce. Season to taste, you can add a little vinegar.
  • 3.   Cut the hard-boiled eggs and the tomatoes into slices, mix all the ingredients well.
  • 4.   It's even better after being refrigerated for a few hours.

Ingredients for servings

  • 200 g of rice
  • 2 teaspoon of curry powder
  • 1 small canned tuna in water (drained weight)
  • 2 hard-boiled eggs
  • 2 tomatoes
  • 1 glass of olive
  • 1 tablespoon of caper
  • 2 tablespoon of picallily sauce
  • 3 shallots
  • 1 tablespoon of mustard

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    529 kcal
    26 %
  • Fat
    6,93 g
    10 %
  • of which saturated
    1,69 g
    8 %
  • Carbohydrates
    85,07 g
    33 %
  • of which sugar
    4,54 g
    5 %
  • Protein
    28,33 g
    57 %
  • Fibers
    4,48 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.