Recipe of Kedgeree
Kedgeree is a classic British dish with Indian influences, combining smoked fish, rice, and fragrant spices. It's a delightful fusion of flavors and textures, perfect for a weekend brunch or a hearty dinner. This recipe serves four and is moderately challenging, making it a delightful culinary adventure.
4
Servings
40 min
Preparation
Intermediate
Fish
Ingredients
- 300g smoked haddock fillets
- 300g basmati rice
- 2 large eggs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 150ml whole milk
- 2-3 tbsp butter
- Freshly chopped parsley for garnish
- Salt and pepper to taste
- Lemon wedges for serving
Join me and let's see how to make Kedgeree
Instructions:
- Boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 7-8 minutes. Then, cool the eggs in cold water, peel, and quarter them.
- Poach the haddock: In a separate pan, pour in the milk and add the haddock. Simmer for about 5 minutes or until the fish flakes easily. Remove the haddock and flake it into chunks.
- Rinse and cook the rice: Rinse the rice under cold water until the water runs clear. In a large saucepan, melt 1 tablespoon of butter, add the chopped onion and garlic, and cook until softened. Stir in the spices and rice, then add 600ml of water. Simmer until the rice is tender, usually about 10-12 minutes.
- Combine the rice and fish: Gently fold the flaked haddock into the cooked rice, adding more butter if desired. Season with salt and pepper.
- Serve: Arrange the kedgeree on plates, top with quartered eggs, chopped parsley, and a wedge of lemon. Enjoy your homemade Kedgeree!
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