Description of this recipe
Kedgeree is a classic Anglo-Indian dish, a flavorful and comforting rice-based meal that combines smoked fish, hard-boiled eggs, and aromatic spices. It’s a dish that has evolved over centuries, blending the culinary traditions of Britain and India into a delightful and satisfying experience. Perfect for breakfast, brunch, lunch, or dinner, kedgeree is a versatile and adaptable recipe that can be tailored to your personal preferences.
Why you will love this recipe
You will fall in love with kedgeree for its unique blend of flavors and textures. The smoky and savory haddock complements the fluffy rice, while the creamy hard-boiled eggs add richness. The curry powder lends a warm and aromatic spice, balanced by the freshness of parsley and lemon juice. It’s a dish that is both comforting and exciting, simple to make yet bursting with complex tastes. Whether you’re looking for a new way to enjoy fish, a satisfying brunch option, or a flavorful dinner, kedgeree is sure to become a favorite. Its versatility means you can adapt it to your liking, experimenting with different types of fish, spices, and garnishes to create your own signature version.
Ingredients:
- 300g smoked haddock fillets
- 200g basmati rice
- 3 hard-boiled eggs, peeled and quartered
- 1 onion, finely chopped
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 teaspoon curry powder
- 150ml milk
- About 300ml water
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon
- Salt and freshly ground black pepper to taste
- Optional: chopped spring onions or fresh coriander for garnish
Preparation:
Step 1: Prepare the Rice Begin by rinsing the basmati rice under cold water until the water runs clear. This step removes excess starch, resulting in fluffier rice. After rinsing, soak the rice in cold water for about 20 minutes. Soaking helps the rice cook more evenly and become more tender. Drain the rice thoroughly after soaking to remove all excess water.
Step 2: Poach the Haddock Place the smoked haddock fillets in a pan and cover with the milk. The milk adds flavor and helps to keep the fish moist as it poaches. Gently poach the haddock over low heat for approximately 8 minutes, or until the fish is just cooked through. Be careful not to overcook the fish, as it can become dry and rubbery. Once cooked, remove the haddock from the pan, reserving the milk for later use. Flake the haddock into bite-sized pieces, removing any skin and bones. Set the flaked haddock aside.
Step 3: Sauté the Onion and Spices In a large saucepan, melt the butter with the vegetable oil over medium heat. The combination of butter and oil adds richness and prevents the butter from burning. Add the finely chopped onion and cook gently until it becomes soft and translucent, about 5-7 minutes. Stir the onion occasionally to ensure it cooks evenly and doesn’t brown too much.
Step 4: Infuse the Rice with Flavor Stir in the curry powder and cook for 1 minute, allowing the spices to release their aromas. This step enhances the flavor of the kedgeree, infusing the rice with a warm and aromatic spice. Add the drained rice to the pan and stir to coat it in the butter and spices. Pour in the reserved milk from poaching the haddock, and add enough water to make a total of 450ml liquid.
Step 5: Simmer to Perfection Bring the mixture to a simmer, then cover the saucepan and cook on low heat for 12-15 minutes, or until the rice is fluffy and has absorbed all the liquid. Avoid lifting the lid during cooking, as this can release steam and affect the cooking time. Once the rice is cooked, remove the pan from the heat and let it stand, covered, for a few minutes to allow the rice to settle.
Step 6: Combine and Heat Through Gently fold in the flaked haddock, chopped parsley, and lemon juice into the cooked rice. Season with salt and freshly ground black pepper to taste. Be careful not to overmix, as this can break up the fish. Heat the kedgeree through for 2-3 minutes, ensuring the fish is warmed through.
Step 7: Serve and Garnish Serve the kedgeree hot, topped with quartered hard-boiled eggs. Garnish with chopped spring onions or fresh coriander if desired. These garnishes add a pop of color and freshness to the dish.
COOKING Rating:
- Ease of Preparation: Medium
- Flavor Complexity: Medium
- Overall Appeal: High
Serving Suggestions:
Kedgeree is a versatile dish that can be served in a variety of ways:
- Breakfast/Brunch: Serve kedgeree as a hearty and flavorful breakfast or brunch option.
- Lunch: Enjoy kedgeree as a satisfying and nutritious lunch.
- Dinner: Serve kedgeree as a light yet filling dinner, accompanied by a side salad or steamed vegetables.
- Side Dish: Kedgeree can also be served as a side dish to grilled or roasted meats.
Tips:
- Rice Selection: Basmati rice is traditionally used for kedgeree, but other long-grain rice varieties can also be used.
- Fish Options: Smoked haddock is the classic choice, but you can also use other types of smoked fish, such as smoked cod or smoked mackerel.
- Spice Variations: Adjust the amount of curry powder to your liking. You can also add other spices, such as turmeric, cumin, or coriander.
- Vegetable Additions: Consider adding vegetables such as peas, spinach, or bell peppers to the kedgeree for added flavor and nutrition.
- Egg Alternatives: If you don’t have hard-boiled eggs, you can use poached or fried eggs instead.
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Nutritional Information:
(Approximate values per serving)
- Calories: 450
- Protein: 30g
- Sodium: 600mg
Conclusion
Kedgeree is more than just a recipe; it’s a culinary journey through history and culture. This Anglo-Indian dish offers a delightful blend of flavors and textures that will tantalize your taste buds. From the smoky haddock to the aromatic spices and creamy eggs, every bite is a celebration of culinary fusion. So, gather your ingredients, follow the steps, and embark on a flavorful adventure with kedgeree. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress and become a cherished addition to your culinary repertoire.
Questions and Answers About Kedgeree:
Q1: What is the origin of kedgeree?
A: Kedgeree is believed to have originated in India, where a similar dish called “khichri” was a staple. During the British Raj, British colonists adopted the dish and adapted it to their tastes, adding smoked fish and eggs. The dish was then brought back to Britain, where it became a popular breakfast and brunch option.
Q2: Can I use different types of fish in kedgeree?
A: Absolutely! While smoked haddock is the traditional choice, you can experiment with other types of smoked fish, such as smoked cod, smoked mackerel, or even smoked salmon. Each type of fish will impart a slightly different flavor to the dish.
Q3: Can I make kedgeree ahead of time?
A: Yes, you can prepare kedgeree ahead of time. Cook the rice and fish separately, then combine them with the other ingredients when you’re ready to serve. Store the cooked rice and fish in separate containers in the refrigerator for up to 2 days. When ready to serve, gently reheat the kedgeree in a saucepan over low heat, stirring occasionally.
Q4: What are some variations I can try with kedgeree?
A: The possibilities are endless! You can add vegetables such as peas, spinach, or bell peppers to the kedgeree. You can also experiment with different spices, such as turmeric, cumin, or coriander. For a vegetarian version, you can omit the fish and add lentils or chickpeas.
Q5: Is kedgeree suitable for people with dietary restrictions?
A: Kedgeree can be adapted to suit various dietary restrictions. For a gluten-free version, ensure that the curry powder you use is gluten-free. For a dairy-free version, use plant-based milk instead of cow’s milk. For a low-sodium version, reduce the amount of salt you add to the dish.
