How to Make Kedgeree – an Anglo-Indian favourite
Kedgeree recipe, a dish of rice with smoked fish and boiled eggs, with a discernible curry flavour.
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Servings: (Serves 4-6)
Calories: 684kcal
Ingredients
For Poaching the Haddock
- 500 g smoked haddock, preferably undyed
- enough whole milk to cover the fish about 500ml (2 cups)
Dry Spices
- 4 cardamoms
- 1 small cinnamon stick
- 2 cloves
- 2 Tbsp mild curry powder or hot, if you prefer
Aromatics
- 1 large onion
- 1 green chilli left whole
- 1 fresh bay leaf or 2 dried
Everything else
- 500 g basmati rice, rinsed and drained
- 400 ml chicken or vegetable stock
- 2 Tbsp salted butter
- 4 boiled eggs
- juice of 1 lemon
- 2 handfuls of peas petit pois, fresh or frozen
- 1 tsp salt
- freshly ground black pepper
For Finishing
- 1 small handful fresh parsley
- lemon wedges to serve
Instructions
Poach the Haddock First
- Place the haddock in a shallow pan, cover with milk and bring it to a gentle boil, then lower heat, and simmer for 10 minutes.500 g smoked haddock, preferably undyed, enough whole milk to cover the fish
- Drain, set aside to cool, and reserve the poaching liquid for the rice. Flake the haddock when cool (while the rice is cooking).
Prep work (while the haddock is poaching)
- Rinse the rice. Drain, and set aside.500 g basmati rice, rinsed and drained
- Dice the onions (chop up fairly small).1 large onion
Let's get cooking
- Heat the butter in a large saucepan or casserole dish on medium heat and fry the dry spices and bay leaf for a minute.4 cardamoms, 1 small cinnamon stick, 1 fresh bay leaf, 2 Tbsp salted butter, 2 cloves
- Add the onions and fry for a couple of minutes until the onions are soft. Lower the heat slightly if your onions are browning too quickly.
- Add the green chilli and curry powder and fry for 30 seconds.1 green chilli, 2 Tbsp mild curry powder
- Add the rice and stir to coat thoroughly for about 60 seconds.
- Add the stock and 300ml (1⅕ cup) of the poaching liquid (milk), making a total of 700ml (2⅖ cups) liquid. Add the salt, stir and bring to a boil.400 ml chicken or vegetable stock, 1 tsp salt
- Cover with a tight fitting lid, lower the heat right down and simmer for 15 minutes.
- While the rice is cooking, take 2 of the eggs, and mash them up with the back of a fork. Or you could use an egg slicer, and slice it in different positions. These mashed up eggs are going to be mixed in with the rice. Set aside. Technically, you could even boil the eggs now, and have them ready when the rice is done.4 boiled eggs
- When the rice is done, fluff it with a fork, then add the haddock, chopped eggs, lemon juice and peas. Stir everything up gently, cover and cook on very low heat for another 2 minutes, essentially to cook the peas and heat the haddock and eggs.juice of 1 lemon, 2 handfuls of peas
- When done, check the seasoning, add some salt if needed.
- Top with some freshly ground black pepper and the chopped parsley and serve immediately with the wedges of lemon and the other 2 boiled eggs. Depending on how many are eating, you can halve or quarter these eggs.freshly ground black pepper, 1 small handful fresh parsley, lemon wedges to serve
Nutrition
Calories: 684kcal | Carbohydrates: 83g | Protein: 43g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 17046mg | Potassium: 765mg | Fiber: 3g | Sugar: 13g | Vitamin A: 382IU | Vitamin C: 4mg | Calcium: 226mg | Iron: 4mg
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