British Curried Fish and Rice (Kedgeree) Recipe

If you’re looking for a dish that effortlessly combines comforting flavors with a splash of exotic charm, then the British Curried Fish and Rice (Kedgeree) Recipe is exactly what you need. This classic British dish brings together tender smoked fish, fragrant spices, and fluffy rice all mingled in a way that feels both nostalgic and exciting for the palate. Each bite bursts with warmth from the curry powder and the freshness of coriander, making it a wonderful meal for any time of day, especially a leisurely weekend brunch or a cozy dinner with friends. It’s one of those recipes that’s simple to make but feels incredibly special—trust me, once you try it, it might just become a new favorite in your kitchen.

Ingredients You’ll Need

The beauty of this British Curried Fish and Rice (Kedgeree) Recipe lies not only in its amazing taste but also in the simplicity of its essential ingredients. Each element is thoughtfully chosen to build layers of flavor, texture, and color, making the dish vibrant and satisfying. From the creamy smoked haddock to the aromatic spices and fresh herbs, let’s dive into what you’ll gather to create this delicious meal.

• 4 cups/1 litre chicken stock/broth: Provides a flavorful base and perfect poaching liquid for the fish and rice.
• 500g/1 lb smoked haddock or cod (skin-on): The star of the dish, bringing a smoky, delicate fish essence.
• 2 1/4 cups long grain rice (uncooked): Absorbs all the fragrant flavors, giving the dish its comforting heart.
• 75g / 5 tbsp unsalted butter: Melts into a rich, spiced butter sauce that coats the rice.
• 15 curry leaves (optional): Adds a subtle, aromatic layer that complements the curry spices beautifully.
• 6 green cardamom pods (lightly crushed): Imparts a sweet, floral hint to the butter sauté.
• 1 brown onion (diced): Brings natural sweetness and softness to the spiced butter base.
• 2 garlic cloves (finely minced): Adds a gentle pungency and depth of flavor.
• 2 tsp curry powder: The essential spice blend that gives kedgeree its recognizable flavor; adjust for heat preference.
• 1/2 tsp turmeric powder: For that warm golden color and earthy undertone.
• 1 cup frozen peas (thawed): Adds bursts of color and sweetness amidst the savory rice.
• 1/2 cup coriander/cilantro leaves (roughly chopped): Fresh herbaceousness that brightens the whole dish.
• 3 hard boiled eggs (halved or quartered): A creamy, satisfying topping that completes this classic meal.

How to Make British Curried Fish and Rice (Kedgeree) Recipe

Step 1: Poach the Fish Gently

Start by bringing your chicken stock to a boil in a large saucepan or small pot. Carefully place the smoked fish in the stock—it should be just covered by the liquid. Lower the heat so the stock barely ripples and let the fish poach gently for about 8 minutes, or until it flakes easily with a fork. This delicate cooking ensures the fish remains tender and flavorful. Once done, remove the fish to a large plate and set aside.

Step 2: Flake the Fish

When the fish is cool enough to handle, gently scrape off the skin using a butter knife—it’s quite simple and keeps the flakes perfect. Then, flake the fish into large chunks, being careful to check for and remove any bones. These big pieces will add wonderful texture to the final dish.

Step 3: Reserve the Poaching Stock

Measuring out half a cup of the poaching liquid and setting it aside is a small but crucial step. This reserved stock will be poured over the rice later to keep it moist and infuse extra fish flavor into every grain.

Step 4: Cook the Rice

With the stock back in the saucepan, add your uncooked long grain rice. Bring it back to a simmer on high heat. Cover with a lid, then lower to a gentle simmer on low heat and let the rice cook for 13 minutes. This method lets the rice absorb all the subtle smoky fishiness and is the base for your curried rice.

Step 5: Let the Rice Rest

Once the cooking time is up, remove the saucepan from the heat but keep the lid on. Let the rice rest undisturbed for 10 minutes. This resting period allows the rice to steam gently and become perfectly fluffy. Give it a light fluff with a rubber spatula to separate the grains before moving on.

Step 6: Make the Curried Butter

While the rice is resting, start your curried butter base. Melt the butter in a large non-stick skillet over medium-high heat. Add the crushed cardamom pods and curry leaves, stirring for about 30 seconds to release their aroma. Then toss in the diced onion and minced garlic, sautéing until the onion edges start to brown, around 5 minutes. This golden spiced butter will coat your rice with incredible flavor.

Step 7: Combine Rice and Spices

Reduce the heat to medium and stir in the curry powder and turmeric to infuse the butter mixture. Add the rested rice, tossing it gently so every grain turns a vibrant yellow and is fully coated with the spiced butter. Pour the reserved half cup of fish stock over the rice, and toss again—this little extra liquid keeps the dish moist and perfectly seasoned.

Step 8: Season and Adjust

Give the curried rice a taste. Because the chicken stock and smoked fish already bring a natural saltiness, you might find no extra salt is needed. If you do need to add a pinch, go slowly and mix well to balance the flavors just right.

Step 9: Add Peas, Coriander, and Fish

Stir in the thawed peas and most of the chopped coriander, saving a bit aside for garnish. Then gently fold in the flaked fish, taking care to keep some lovely big chunks intact. This step adds freshness, color, and that wonderful smoky fish taste throughout.

Step 10: Serve It Up

Spoon the kedgeree onto a large platter or individual plates. Nestle halved or quartered hard boiled eggs on top, and sprinkle with the remaining coriander leaves for that final fresh burst of color and flavor. Now, sit down and enjoy this soul-warming British Curried Fish and Rice (Kedgeree) Recipe with all its comforting charm!

How to Serve British Curried Fish and Rice (Kedgeree) Recipe

Garnishes

When serving kedgeree, fresh herbs like coriander or even a scattering of finely sliced green onions really elevate the dish, lending brightness and a gentle contrast to the rich curried flavors. Don’t forget the hard boiled eggs, which add creaminess and a touch of elegance. A wedge of lemon on the side can also bring a refreshing zing if you want to add a little acidity.

Side Dishes

While kedgeree often shines as a standalone meal, pairing it with crisp cucumber salad or lightly sautéed greens works beautifully to balance its rich, spiced depth. A simple side of tangy yogurt or raita can lighten the palate too, making the meal feel well-rounded and satisfyingly fresh.

Creative Ways to Present

If you want to impress at brunch or lunch, serve kedgeree in small individual ramekins or inside hollowed tomatoes for a pretty presentation. Alternatively, try wrapping portions in lettuce leaves to create handheld kedgeree bites that are fun and casual, perfect for entertaining or picnics. A drizzle of mango chutney on the side can also bring a playful sweet note to the plate.

Make Ahead and Storage

Storing Leftovers

Leftover kedgeree keeps well in an airtight container in the refrigerator for up to 2 days. The flavors actually mellow and meld beautifully overnight, making it a great option for next-day lunches or quick dinners. Just be sure to keep the hard boiled eggs separate until ready to serve if you want them at their freshest.

Freezing

This British Curried Fish and Rice (Kedgeree) Recipe is best enjoyed fresh, but you can freeze it for up to 1 month. Portion it into freezer-safe containers without the eggs, as they don’t freeze well. When ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

To reheat, add a splash of water or broth to loosen the rice and warm it gently over low heat. Stir occasionally for even heating and to keep the fish flakes intact. Add the boiled eggs on top after reheating to maintain their perfect texture and flavor.

FAQs

Can I use fresh fish instead of smoked haddock?

Absolutely! While smoked haddock brings a distinctive flavor to kedgeree, fresh cod or haddock can be used. Just be aware that the smoky undertone will be milder, so you might want to enhance the spices or add a touch of smoked paprika for that depth.

Is kedgeree traditionally a breakfast dish?

Yes, kedgeree originally gained popularity as a hearty British breakfast dish but it works wonderfully any time of day. Its balanced mix of protein, spices, and carbs make it filling and versatile—perfect for brunch, lunch, or dinner.

Can I make this recipe vegetarian?

You can create a vegetarian version by substituting the smoked fish with smoked tofu or roasted smoked vegetables like eggplant or mushrooms. Just use vegetable stock instead of chicken stock to keep it vegetarian-friendly.

What if I don’t have curry leaves or cardamom pods?

These ingredients add lovely aromatic notes, but if you don’t have them, don’t worry! The curry powder and turmeric carry the core flavors. You might add a bay leaf or a pinch of ground cinnamon as a mild substitute.

How spicy is this dish?

The heat level depends on the curry powder you choose. This recipe uses mild curry powder, making it very approachable, but you can switch to a spicier blend if you prefer more kick. Adjust accordingly and enjoy!

Final Thoughts

The British Curried Fish and Rice (Kedgeree) Recipe is truly a gem in the world of comforting, flavorful dishes. Its rich history and fusion of British and Indian spices make it an exciting meal to share. Whether you’re preparing it for a special brunch or a cozy family dinner, this kedgeree is sure to warm hearts and satisfy appetites. Give it a go—once you taste it, you’ll be hooked!

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