Introduction
Kedgeree is a classic dish that showcases the fusion of British and Indian cuisine, originating from the colonial era when British settlers in India adapted local flavors. Traditionally made with smoked fish (often haddock), the dish combines flaked fish with fluffy rice, hard-boiled eggs, and a blend of spices, such as curry powder and fresh herbs. Often served as a comforting breakfast or brunch option, kedgeree is both hearty and satisfying, making it a favorite among many. Its rich flavors and textures create a delightful culinary experience.
Ingredients
- 1 cup basmati rice
- 2 cups water or fish stock
- 1 cup smoked haddock (or any smoked fish), skin removed and flaked
- 2 hard-boiled eggs, chopped
- 1 small onion, finely chopped
- 1 tablespoon butter
- 1 teaspoon curry powder
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1/4 cup fresh parsley or coriander, chopped (for garnish)
Instructions
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Cook the Rice:
- Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rice and water (or fish stock) and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
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Prepare the Fish:
- While the rice is cooking, place the smoked haddock in a separate saucepan and cover with water. Bring to a simmer and cook for about 5-7 minutes until the fish is opaque and flakes easily. Remove the fish, discard the skin, and flake it into large pieces.
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Sauté the Onion:
- In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Stir in the curry powder and ground black pepper, cooking for another minute until fragrant.
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Combine Ingredients:
- Fluff the cooked rice with a fork and add it to the skillet with the sautéed onions. Gently mix in the flaked fish and chopped hard-boiled eggs. Adjust seasoning with salt to taste and stir carefully to combine.
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Serve:
- Transfer the kedgeree to a serving dish and garnish with fresh parsley or coriander. Serve hot.
Health Notes
- Kedgeree can be a nutritious meal, providing protein from the fish and eggs, along with carbohydrates from the rice. To make it healthier, consider using brown rice for added fiber, and use low-sodium stock to reduce salt content.
How to Enjoy
- Kedgeree is versatile and can be enjoyed for breakfast, brunch, or lunch. It pairs well with a fresh salad or steamed vegetables, and a squeeze of lemon can add brightness to the dish.
Tips
- Fish Alternatives: If smoked haddock is unavailable, you can use other smoked fish varieties like salmon or mackerel for different flavors.
- Spice Adjustments: Feel free to adjust the curry powder amount based on your spice preference. You can also add additional spices, such as turmeric or cumin, for more depth.
- Make-Ahead Option: Kedgeree can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water to restore moisture before serving.
- Garnishing: For an elevated presentation, top with a few slices of hard-boiled egg and a sprinkle of extra herbs just before serving.
