Easy Kedgeree Recipe

This Easy Kedgeree Recipe is so good. Kedgeree is an Anglo-Indian dish with roots in British colonial history. Though it derives from a much earlier Indian dish. The signature of kedgeree is a harmonious blend of flavours and textures that captivates the palate. This exquisite dish features flaky smoked fish, traditionally haddock, combined with rice, hard-boiled eggs, and aromatic spices.

The combination of spices is a matter of personal preference. But curry powder is an essential part. Some add cumin, coriander, turmeric and other spices. The subtle smokiness from the fish, pairs well with the earthy warmth of the spices. That creates a dish that is both familiar and exotic, a true culinary voyage.

Delightful

Kedgeree delights the senses with its complex flavours. It also offers a medley of contrasting textures. The tender flakes of smoked fish intermingle with the fluffy grains of rice, while the creamy egg yolks provide a luxurious richness. The dish is often garnished with fresh herbs, such as parsley or coriander,. That adds a touch of brightness that elevates the overall experience.

The dish has traditionally been served at breakfast. But these days I think it is more appropriate for brunch, lunch or dinner.

Ingredients for Easy Kedgeree Recipe

For my recipe I use curry powder, curry leaves, cracked cardamom and turmeric for spicing the rice. I did consider using a green chilli pepper, but did want such a hot spice in a delicate dish. I also stick with smoked haddock as the fish. Though these days some people use salmon. Although I wanted undyed haddock I could only buy the dyed version. But that is not a problem since it still works just as well. The other main ingredients are rice, Basmati or just long grain, and hard boiled eggs.

Process

The process is quite straightforward. Place the rice in a large bowl and soak it in water for 30 minutes. As the rice soaks cook the haddock. For this you can use stock, or even milk or water. Then drain the fish and set it aside to cool. Retain some of the liquid for later. Gently flake the fish after removing the skin. Then set it aside until later.

Drain the rice and put it into a saucepan with 1250ml(about 5 cups) of water. Bring it to a boil and give it a quick stir. Cover the pan and gently cook the rice for 25 minutes. Then turn off the heat and leave the lid on the pan for a further 10 minutes.

Meanwhile melt the butter and add in the curry leaves and cardamom and cook for 30 seconds. Add the onions too and saute until soft and just turning a little brown. Next put in the garlic and cook for a further minute. Reduce the heat and stir in the curry powder and turmeric to cook for a minute. Then add the rice and stir to get it coated in the spices and juices.

Stir in 120mll(1/2 cup) of reserved liquid. Then add the flaked haddock and gently stir it through. Add halves of hard boiled egg on the top and sprinkle with freshly chopped coriander, or parsley.

My Kedgeree

My kedgeree turned out just as i wanted. It had the lovely spiced rice. Not too spicy for my tastes. The haddock was perfectly cooked and heated through from the residual heat from the rice. The hard boiled eggs just set it all off so well. Of course the level of spicing is a matter of personal taste, so you can add more, or use less. You can also vary the spices using cumin etc if you wish.

Another lovely stove-top dish is Chicken Paprikash With Spaetzle.

Easy Kedgeree Recipe

Recipe by geoffcoo

Course: Stove top recipesDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

44

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 ltr(4 cups) vegetable stock

• 750g(26 1/2 oz) smoked haddock

• 500g(2 1/2 cups) rice – Basmati or long-grain

• 77g(5 1/2 tbsp) unsalted butter

• 1 onion, roughly chopped

• 15 curry leaves

• 6 cardamom pods, crushed

• 8g(1 tbsp) curry powder

• 2g(1/2 tsp) ground turmeric

• 2 cioves of garlic, minced

• 3 hard-boiled eggs, halved

• fresh coriander, chopped, to top, according to taste.

Directions

• Soak the rice in cold water for 30 minutes.
• Place the stock into a large, wide, pan and bring it to the boil.
• Place the haddock into the stock, skin side up, and simmer for 8 minutes, until it is just starting to flake.
• Drain the fish and set it aside to cool. Reserve about 120ml(1/2 cup) of the cooking liquid.
• Place the rice into a large saucepan with 1250ml(5 cups) of water.
• Bring the water to a boil then stir the rice before covering it and gently cooking for 25 minutes.
• After 25 minutes of gentle cooking turn off the heat and leave the pan covered for 10 minutes.
• Carefully remove the skin and break the haddock into flakes, with some larger pieces.
• In a large pan heat the butter and then cook the curry leaves and cardamom pods for 30 seconds.
• Add the onions and cook them gently until they are soft and just turning brown.
• Add the garlic and cook, stirring, for one minute.
• Reduce the heat and stir in the turmeric and curry powder.
• Stir the rice with a fork and add it into the pan, stirring to coat in the spices.
• Pour in the reserved cooking liquid and stir to mix through.
• Add the flaked haddock and gently stir that in too.
• Place the kedgeree into a large serving dish and place the egg halves onto the top then garnish with coriander(or parsley), if desired.