I am very fond of kedgeree although I have to confess it doesn’t always turn out as I would like it – even though it is so simple to make. it’s curried rice with smoked haddock and hard-boiled eggs – in its most basic form. It originated as you might imagine from the curry element in India; it became a popular breakfast dish in Britain but now I think it’s more likely to be lunch or a light evening meal.
I suggested we had it for dinner but my daughter doesn’t like smoked haddock… I suggested tuna, but my husband isn’t very fond of that. He however said he would give it a go; now I guess most people might use fresh tuna for this sort of recipe… for various reasons, I used tinned.
To my surprise, it worked really well and all the family enjoyed it… so here is my very simple recipe:
Simple tuna kedgeree (for 6)
- 8 handfuls rice
- 3 cans no drain tuna in brine
- 2 -3 oz butter
- 1 onion finely chopped
- curry powder – the old-fashioned sort, preferably mild in heat but with a good school dinner curry flavour
- eight hard-boiled eggs
- sweet chilli sauce
- half a can sweet corn
- 4 oz frozen peas
- gently fry the onions in the butter so they become translucent but don’t brown
- add the curry powder to taste, and stir gently for a couple of minutes to cook the spices (add more butter if it’s too dry to fry the spices)
- add the rice – and again stir gently so all the grains are coated with curry (add more butter as needed
- pour in boiling water and cover – this is the tricky bit because you want the water to be absorbed but you want the rice to cook all the way through (it’s better to have to add some more than have a very wet and sloppy dish at the end)
- when it is nearly cooked dd the tuna – try to keep it in chunks rather than breaking down into tiny flakes (unless you like it like that)
- when it is almost done stir in the peas and then the sweetcorn
- when it is cooked, turn off the heat and pour in a generous dollop of cream so the dish is really smooth
- taste and add sweet chilli sauce – as much or as little as you like
- pour into a warm serving dish and decorate with quarters of egg (if you prefer you can cut the eggs into eighths and stir them in)
- we didn’t have any fresh herbs but you can garnish if you do!