Kedgeree is a comforting and flavorful dish that blends Indian and British culinary traditions. Originally inspired by the Indian dish “khichdi,” it became a popular breakfast in Victorian Britain. This dish is a delightful combination of smoky flaked fish, fragrant rice, soft-boiled eggs, and warm spices like curry powder. Whether enjoyed for brunch or dinner, Kedgeree offers a satisfying and hearty meal with a balance of delicate flavors, perfect for anyone looking to try a unique, wholesome dish.
Ingredients:
- 1 cup basmati rice
- 2 smoked haddock fillets (about 12 oz)
- 2 ½ cups milk
- 4 large eggs
- 1 onion, finely chopped
- 2 tablespoons butter
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- ¼ cup chopped fresh parsley
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Cook the rice: Rinse the basmati rice under cold water until the water runs clear. In a saucepan, cook the rice in salted water for about 12 minutes or until tender. Drain and set aside.
- Poach the fish: Place the smoked haddock fillets in a large pan and pour in the milk. Bring to a simmer and cook for 6-8 minutes until the fish flakes easily. Remove the fish from the milk and set aside. Flake the fish into bite-sized pieces, discarding any skin and bones.
- Boil the eggs: In a separate pot, boil the eggs for about 7-8 minutes for a soft-boiled center. Drain, peel, and cut them into quarters.
- Prepare the base: In a large frying pan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the curry powder and turmeric, and cook for another 1-2 minutes to release the spices’ aroma.
- Combine everything: Add the cooked rice to the frying pan and stir to coat it in the spices. Gently fold in the flaked haddock, boiled eggs, parsley, and a squeeze of lemon juice. Season with salt and pepper to taste.
- Serve: Serve the kedgeree warm, garnished with extra parsley and a lemon wedge if desired.
Enjoy your deliciously spiced and comforting Kedgeree!
