Brown rice kedgeree with tuna or sardines

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Serves 2 hungry


2 Tbsp ghee, coconut oil or butter
1 small onion, diced
1 thumb-sized knob of ginger, grated
1 garlic clove, finely diced
1 tsp tumeric, ground or freshly grated
1 tsp cumin, ground
1 tsp coriander, ground
1/2 tsp black pepper, ground
1 tsp garam masala or curry powder
1/2 chilli flakes, to taste
1 stem curry leaves (optional)
1 C brown basmati rice
500mL (2C) water
1 100g sardines in olive oil
4 eggs
handful coriander and parsley
1 lime or lemon

avocado, pickles and hot sauce to serve


Lightly spiced rice, tinned oily fish (sustainably caught), and beautiful spring eggs.  Kedgeree is a simple, nourishing meal great for any time of the day.  And if you’re looking to add more oily fish to your repertoire, this one’s a gooden.  That said, the fish here is certainly optional, no doubt having been added as part of this Anglicised adaption of India’s original Kitchari, the subcontinent’s lightly spiced and restorative mix of rice and pulses.  For fish eaters, though, this is a delicious way to enjoy them and it’s also great for using left over rice from last night’s dinner, or to help spice up Spring’s flush of eggs.


Brown rice kedgeree with tuna or sardines

Heat the ghee / oil / butter in a medium pot with a tight fitting lid, and fry the onions, ginger and garlic for a few minutes.  Add the spices and rice, and stir again to warm through with the oil. Add the water, a good pinch of salt, (a stem of curry leaves if using) and pop the lid on to bring to the boil.  Once boiling, reduce to a simmer without lifting the lid.  Simmer for 30 minutes, remove from the heat and leave, still covered, to steam for another 10 or so minutes.

Soft boil the eggs while the rice is cooking.  You’ll have your own method, but I cover them with cold water in a small saucepan and start timing once the water is boiling.  3 minutes for soft boiled, 5-6 minutes for firm, roughly depending on the size.  Drain and rest in fresh cold water before peeling.

Flake the sardines or tuna into the warm rice, and season well with lime or lemon juice and salt and pepper. Pile with a generous amount of herbs and the eggs. Go all out with avocado, your favourite pickles and extra hot sauce to serve.


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