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Fish
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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.
Recipe Summary
Preparation
40 min
Servings
4
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
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.
2
Step 2
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.
3
Step 3
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.
4
Step 4
Combine the rice and fish: Gently fold the flaked haddock into the cooked rice, adding more butter if desired. Season with salt and pepper.
5
Step 5
Serve: Arrange the kedgeree on plates, top with quartered eggs, chopped parsley, and a wedge of lemon. Enjoy your homemade Kedgeree!
Tips for this recipe
Here are some useful tips to perfectly prepare Kedgeree and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 40 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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