Curried Rice and Tuna (Kedgeree)

Curried Rice Base

• 2 cups water
• 1 cup long-grain white rice — rinsed and well drained
• ½ teaspoon salt

Curry Mixture

• ¼ cup butter
• 1 tablespoon mild curry powder
• 1 medium yellow onion — small dice; about 1 cup
• ½ cup green bell pepper — small dice
• ⅔ cup evaporated milk

Protein Options

• 2 cans tuna — 7 oz each, drained and flaked

Garnishes

• 2 tablespoons parsley (optional) — chopped; optional
• 1 lemon (optional) — cut into wedges; optional
• 2 egg (optional) — soft- or hard-boiled, peeled and quartered; optional

1. Cook the Rice: Rinse the rice in a fine-mesh strainer under cool running water until the water runs mostly clear, about 1 minute, then drain well. In a medium saucepan with a tight-fitting lid, bring water and salt to a boil over high heat. Stir in rice, return to a simmer, reduce heat to low, cover, and cook 15–18 minutes until the rice is tender and the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep warm.2 cups water, 1 cup long-grain white rice, ½ tsp salt
2. Build the Curry Base: In a large skillet, melt butter over medium-low heat. Stir in curry powder and cook for about 30 seconds until fragrant but not browned. Add onion and green pepper, increase heat to medium, and sauté 5–7 minutes until tender but not browned.¼ cup butter, 1 tbsp mild curry powder, 1 medium yellow onion, ½ cup green bell pepper
3. Add the Tuna: Reduce heat to medium-low and stir in evaporated milk. Gently fold in tuna and cook 3–5 minutes, stirring occasionally, until the mixture is creamy and steaming throughout. Do not boil. Taste and add salt only if needed.⅔ cup evaporated milk, 2 cans tuna
4. Serve: Divide the warm rice among bowls or spoon it onto a platter. Spoon the curried tuna mixture over the rice and serve immediately. Garnish with parsley, lemon wedges, or prepared eggs if desired.2 tbsp parsley, 1 lemon, 2 eggs