Easy Fish Kedgeree Recipe

ByEmma

Fish Kedgeree is a classic Anglo-Indian dish that beautifully combines curried rice, smoked fish, and hard-boiled eggs. Originally a British colonial adaptation of the Indian khichri, it has evolved into a beloved comfort food, often enjoyed for breakfast or brunch.

Contents

🐟 Ingredients

  • 300g (10 oz) smoked haddock fillets (or other white fish like cod or kippers)
  • 2 large eggs
  • 1 cup basmati rice
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 teaspoons curry powder (adjust to taste)
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 cup frozen peas, thawed
  • 1/4 cup fresh parsley, chopped
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup sultanas (golden raisins) for a sweet contrast

🔪 Instructions

1. Poach the Fish

In a saucepan, cover the smoked haddock with water and bring to a boil. Reduce the heat and simmer gently for about 4–6 minutes, until the fish is just cooked through. Remove the fish, discard the skin and bones, and flake the flesh into large chunks. Reserve the poaching liquid for cooking the rice.

2. Prepare the Eggs

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Transfer the eggs to cold water, peel, and set aside.

3. Cook the Rice

In a separate pot, rinse the basmati rice under cold water until the water runs clear. Using the reserved poaching liquid, cook the rice according to the package instructions, typically about 10–12 minutes, until tender and the liquid is absorbed. Fluff with a fork and set aside.

4. Sauté Aromatics

In a large skillet or pan, melt the butter over medium heat. Add the chopped onion and sauté until softened and golden, about 5 minutes. Stir in the curry powder, turmeric, cumin, and coriander, cooking for an additional minute until fragrant.

5. Combine Ingredients

Add the cooked rice to the skillet, tossing to coat with the spiced butter mixture. Gently fold in the flaked fish, peas, and chopped parsley. Season with salt, pepper, and lemon juice to taste. If using, stir in the sultanas for a hint of sweetness.

6. Serve

Spoon the kedgeree onto serving plates. Slice the hard-boiled eggs and arrange them on top as a garnish. Serve warm, and enjoy the delightful blend of flavors and textures.

💡 Pro Tips

  • Fish Selection: Smoked haddock is traditional, but other smoked white fish like cod or kippers can be used for variation.
  • Spice Adjustments: Feel free to adjust the amount of curry powder and other spices to suit your taste preferences.
  • Adding Sweetness: Incorporating sultanas adds a subtle sweetness that balances the savory flavors.
  • Herb Variations: While parsley is traditional, cilantro can be used for a different herbal note.
  • Serving Suggestions: Kedgeree pairs wonderfully with a fresh green salad or steamed vegetables.

Fish Kedgeree is a versatile dish that can be enjoyed at any time of day. Its rich flavors and satisfying components make it a delightful choice for a hearty meal.

For a visual guide on preparing Fish Kedgeree, you might find this video helpful:

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