Freddie Hoffman, the father of flamboyant Roxy Beaujolais, who provides the quoted description of the dish in Home From the Inn Contented, served aboard a minesweeper where, according to his daughter, he “first mastered his dish.” It substitutes a shipboard staple, canned tuna, for the customary smoked haddock and represents a more than handy larder dish. The sophistication of the dish is deceptive: Its big pool of citrus counterbalances the butter and oil with a certain élan. Four servings.
- 9 oz unsalted butter
- generous ¼ teaspoon curry powder
- a 7 oz can tuna packed in oil
- 6 hardcooked eggs, whites chopped, yolks crumbled and kept apart
- 10 oz cooked rice
- salt and pepper
- 2 Tablespoons lemon juice
- Melt the butter in a heavy skillet over medium heat, stir in the curry and remove the skillet from the heat.
- Fold the tuna, breaking it up, egg whites and rice into the curry butter.
- Return the skillet to low heat and check for salt, and add the pepper, then the lemon juice.
- Top each portion of kedgeree with the crumbled yolks and a sprinkle of cayenne.
-The original recipe specifies brown rice.
-You do not need to spend a fortune on ventresca, but good quality tuna packed in olive oil improves the kedgeree considerably.