Description
Kedgeree is a classic British dish featuring delicately curried rice combined with smoked fish, fragrant spices, and boiled eggs. This comforting, flavorful recipe is perfect for brunch or a light dinner, blending gentle Indian-inspired curry notes with traditional British ingredients.
Ingredients
Scale
Stock and Fish
- 4 cups / 1 litre low-sodium chicken stock or broth
- 500g / 1 lb smoked haddock or cod, skin-on (or other smoked fish)
Rice and Spices
- 2 1/4 cups long grain rice, uncooked
- 75g / 5 tbsp unsalted butter
- 15 curry leaves (optional)
- 6 green cardamom pods, lightly crushed
- 1 brown onion, diced
- 2 garlic cloves, finely minced
- 2 tsp curry powder (mild or spicy as preferred)
- 1/2 tsp turmeric powder
Add-ins and Garnish
- 1 cup frozen peas, thawed
- 1/2 cup coriander/cilantro leaves, roughly chopped (or substitute green onion or parsley)
- 3 hard boiled eggs, halved or quartered (boiled for 9 minutes)
Instructions
- Poach fish: Bring the chicken stock to a boil in a large saucepan. Add the fish ensuring it is just submerged. Reduce heat to keep the stock barely rippling and gently poach the fish for 8 minutes or until it flakes easily. Remove the fish and place on a large plate.
- Flake fish: Once cool enough to handle, gently remove the skin by scraping it off with a butter knife. Flake the fish into large pieces, checking and removing any bones.
- Reserve stock: Measure out 1/2 cup of the poaching liquid and set it aside for later use to moisten the rice.
- Cook rice: Add the uncooked rice to the remaining poaching liquid in the saucepan. Bring to a simmer over high heat. Cover with a lid and reduce heat to low. Cook gently for 13 minutes.
- Rest rice: Remove the saucepan from the heat, keeping the lid on, and let the rice rest for 10 minutes. Fluff the rice gently using a rubber spatula.
- Prepare curried butter: While the rice rests, melt the butter in a large (30cm/12″) non-stick skillet or pot over medium-high heat. Add cardamom pods and curry leaves and stir for 30 seconds until fragrant. Add diced onions and minced garlic, sautéing for about 5 minutes until onions brown slightly at the edges, stirring frequently.
- Toss rice with spices: Reduce heat to medium. Stir in curry powder and turmeric powder. Add the cooked rice to the skillet and toss thoroughly in the spiced butter until the rice is evenly coated and turns a rich yellow color. Pour in the reserved 1/2 cup poaching stock and toss again to moisten the rice evenly.
- Season rice: Taste and season with salt if necessary. Most store-bought stocks provide sufficient saltiness; adjust only if needed and mix well.
- Add peas and fish: Stir the thawed peas and most of the chopped coriander through the rice. Gently fold in the flaked fish, trying to keep some pieces large and intact for texture.
- Serve: Spoon the kedgeree onto a large serving platter or individual plates. Garnish with the remaining coriander and arrange the halved or quartered boiled eggs on top. Serve immediately and enjoy!
Notes
- Use smoked haddock or cod; other smoked fish can be used but may alter flavor slightly.
- Curry leaves are optional but provide authentic flavor; omit if unavailable.
- Lightly crushed cardamom pods release their aroma better during cooking.
- The fish should be just submerged when poaching to cook evenly without drying out.
- Use low-sodium stock to control saltiness; adjust salt at the end as needed.
- Resting the rice with the lid on allows it to finish steaming for perfectly cooked grains.
