Tuna kedgeree (curried rice with eggs)
Fluffy rice warmed with curry spices, flaked tuna, sweet peas and boiled eggs, a British-Indian classic that turns pantry odds and ends into a golden, cozy plate.
- 40 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.79 a serving
- 480 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 4 large eggs
- 1½ cups basmati rice
- 1 yellow onion, finely chopped
- 1 cup frozen peas
- 2 cans canned tuna, 5 oz each, drained
- 1 lemon, cut into wedges (optional)
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 2 tbsp vegetable oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground ginger
- ½ tsp paprika
- 1 pinch cayenne pepper
- 2¼ cups water
- 1 tsp salt
- ¼ tsp black pepper
Each serving has about 480 calories, 27 g protein, 64 g carbs and 13 g fat, and costs about $1.79 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No basmati rice? Jasmine rice or long-grain white rice works.
- No yellow onions? White onions or red onions work.
- No frozen peas? Frozen mixed vegetables work.
- No canned tuna? Canned salmon works.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Put the eggs in a small , cover with cold water by an inch, and over high heat. Turn off the heat, cover, and leave them 10 minutes.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heatTimer: 10 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Meanwhile, the rice in a strainer until the water runs mostly clear.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Heat the oil in a medium pot over medium heat. Add the onion and cook, stirring, 5 minutes, until soft.
Medium heatTimer: 5 min
Stir in the turmeric, cumin, ginger, paprika and cayenne for 30 seconds, , then add the rice and stir to coat it in the spices.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Add 2¼ cups water and the salt and . Cover, turn the heat to low and cook 15 minutes.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Low heatTimer: 15 min
Move the eggs to cold water, them, and cut them into quarters.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Dolly’s tip: Crack the wide end first. That’s where the air pocket is, and the shell comes away in big pieces.Take the rice off the heat, scatter the peas over it, put the lid back on and leave it 5 minutes, until the peas are hot.
Timer: 5 min
Add the tuna and pepper and gently fluff everything together with a fork, keeping the tuna in big flakes.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Pile onto plates, tuck in the egg quarters, and serve with lemon wedges and parsley.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Pantry dinners ›Healthy rice recipes ›What to make with eggs and rice ›