Dinner · 20 mins
Crisp, golden Bombay potatoes tempered with mustard and cumin seeds, charred greens and a whole grilled Kashmiri Chilli…
Contains: Fish, Milk, Mustard
Kashmiri Tuna Kedgeree
The breakfast classic, done the WILD'R way. Buttery spiced rice with peas, soft-boiled eggs and lemon, with a whole grilled Kashmiri Chilli & Garlic tuna steak resting on top. 20 minutes from pan to plate.
By the WILD’R kitchen · Published 27 August 2026
- Prep
- 5 mins
- Pan
- 15 mins
- Total
- 20 mins
- Occasion
- Breakfast
- Flavour
- Kashmiri Chilli & Garlic
Allergens
Contains: Fish, Milk, Eggs
Allergens shown are for the recipe as written. Always check the pack of every ingredient you use.
ready to eat One pan. The fish does none of the work.
Your WILD’R tuna steaks are already grilled. They need warming through only. Cooking them again will dry the fish and lose the glaze. Or skip it entirely and eat them cold.
Fan oven
7 min
at 180C, steaks whole
Or in a pan
2 + 2 min
each side, warm pan, no oil
Ingredients
Serves
The WILD’R bit
1 pack WILD'R Tuna Steaks, Kashmiri Chilli & Garlic
For the Kedgeree
To Finish
Contains: Fish, Milk, Eggs
Method
Soft-Boil the Eggs
Lower the eggs into boiling water and cook for 6 mins. Cool under cold water, peel and halve.
Spice the Onion
Melt the butter in a wide pan and cook the onion over a medium heat for 4 mins until soft, then stir in the curry powder and turmeric for 1 min.
Warm the Rice
Add the rice and peas with a splash of water and cook for 3 mins, breaking up the rice, until hot through. Fold in the herbs and lemon juice and season well.
Warm the Tuna
Gently warm the WILD'R Kashmiri Chilli & Garlic tuna steaks in a fan oven for 7 minutes at 180C, or 2 mins each side in a warm pan. Ready-to-eat, no additional cooking required. Keep the steaks whole.
Build & Serve
Spoon the kedgeree into warm bowls, add the halved eggs and rest a whole steak on top. Finish with extra herbs, plenty of black pepper and a lemon wedge, with chutney on the side if you like.
Cook’s notes
- Swaps
- Coriander in place of parsley, or a mix of both. Frozen peas can be swapped for edamame, and a spoonful of mango chutney or Greek yoghurt on the side cools the spice if you'd rather.
- Make ahead
- Boil the eggs up to a day ahead and keep them in their shells in the fridge. Everything else is best made fresh. Reheated rice loses its bite.
- Storage
- Best on the day it is made, while the vegetables are still crisp. If you have leftovers, cool them quickly, cover them and keep them in the fridge for up to two days. Reheat until piping hot all the way through, and only reheat once. Do not freeze.
Made with Kashmiri Chilli & Garlic Tuna Steaks
Warming Kashmiri chilli and slow-roasted garlic. Deep heat that builds, never burns.
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