Classic Kedgeree Recipe with a Smoked Fish Twist
A hearty British-Indian dish, Kedgeree features smoked fish, rice, curry, and spices, suitable for any meal, including breakfast.
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Instructions
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Start boiling water for 4 large eggs; cook them for 3 minutes, then remove from heat, cover for 10 minutes, and peel.
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Separately, combine 6 ounces rinsed basmati rice, 1 cup cold water, and a pinch of salt; bring to a boil, then simmer covered for 5 minutes, and let sit covered for 10 minutes.
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Prepare 3 cups of boiling water. Poach 1 pound smoked fish in 7 ounces milk and enough boiling water to cover, until opaque (about 6 minutes); remove the fish, discard the liquid, then flake the fish, removing bones and skin.
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In a large Dutch oven, melt 2 ounces unsalted butter. Add 2 chopped onions, cover, and cook until soft (about 10 minutes).
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Stir in 4 teaspoons curry powder, 6 cardamom pods, and 2 bay leaves for 2 minutes.
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Incorporate the prepared rice, then gently fold in the flaked fish.
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Quarter the cooked eggs. Gently fold 3 of the quartered eggs into the rice.
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Mix in 1 1/2 tablespoons fresh lemon juice and season with salt and pepper to taste.
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Garnish with the remaining quartered egg, parsley, and lemon wedges.