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Fragrant Smoked Tuna Kedgeree

Fragrant Smoked Tuna Kedgeree

A new twist on an old favourite.


  • 1 onion, peeled and finely chopped
  • 2 tsp minced ginger
  • 1 1/2 tblsp curry paste
  • 2 cups Basmati rice
  • 2-3 stalks celery, trimmed and sliced
  • 2 tsp olive oil
  • 400 ml can coconut cream
  • 400 grams smoked tuna or kingfish
  • salt and pepper
  • 6 hard-boiled eggs, peeled and quartered
  • 1/4 cup freshly chopped coriander
  • lemon wedges to garnish


  1. Cook the rice in plenty of boiling, salted water for 12 minutes until tender. Drain, rinse and shake dry in a colander.
  2. Pan-fry the onion, celery and ginger in the hot oil until tender but not brown.
  3. Stir in the curry paste, and cook for 1-2 minutes until fragrant. Pour in coconut cream and stir until well mixed.
  4. Break smoked tuna into 3-4 cm pieces.
  5. In a large pan or bowl carefully toss the tuna and rice with curry mixture and season well with salt and pepper. Warm either on stove top or in the microwave for 2-3 minutes. Fold in the hard-boiled eggs and coriander.
  6. Serve hot with lemon wedges.

Cooks Tips

I used Sharwood's curry paste which is a wonderful fragrant blend of spices

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