What is kedgeree and where does it come from?

Kedgeree is a traditional British dish made from flaked smoked fish, usually haddock, mixed with rice, hard-boiled eggs, and seasonings like curry powder. It has roots in Indian cuisine, inspired by the dish khichdi, adapted during British colonial times. Kedgeree became popular in the UK as a breakfast or brunch meal, known for its smoky, savory flavor and easy preparation.

Can I use a different type of fish instead of smoked haddock for kedgeree?

Yes, you can substitute smoked haddock with cold-smoked cod or smoked pollock if preferred. These alternatives also provide a smoky flavor and flaky texture. Avoid using fresh or non-smoked fish, as smoking adds a distinctive taste essential to traditional kedgeree.

What type of rice should I use to make kedgeree?

Long grain or basmati rice is best for kedgeree because it cooks fluffy and separated, which complements the dish’s texture. Avoid short grain or sticky rice varieties, as they can make the dish too clumpy. Make sure to rinse the rice before cooking to remove excess starch for the best results.

How long can I store leftover kedgeree and what’s the best way to reheat it?

Leftover kedgeree can be kept in the refrigerator for up to three days. To reheat, sprinkle a little water over the rice and warm it gently in the microwave or on the stovetop to keep the rice moist and prevent it from drying out. Avoid freezing kedgeree with the boiled eggs, as they don’t freeze well.

Do I need to add salt to kedgeree when using smoked fish and store-bought stock?

Usually, additional salt is not required because smoked haddock and commercial chicken stock often contain enough salt to season the dish. However, if you use homemade, low-sodium, or sodium-free stock, taste and adjust salt levels as needed to balance the flavors.

Kedgeree with Steak and Shrimp Recipe for Bold Flavor Fusion

Name: kedgeree
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: – 4 cups low-sodium chicken stock or broth for cooking liquid; – 500g smoked haddock or cod, skin-on for smoky flavor and protein; – 2 1/4 cups long grain rice for fluffy, aromatic base; – 75g unsalted butter for richness and sautéing aromatics; – 15 curry leaves for aroma and traditional flavor; – 6 green cardamom pods for warmth and complexity; – 1 brown onion for sweetness and depth; – 2 garlic cloves for savory notes; – 2 tsp curry powder for characteristic flavor; – 1/2 tsp turmeric powder for color and earthiness; – 1 cup frozen peas for sweetness and texture; – 1/2 cup coriander leaves for herbaceous finish; – 3 boiled eggs for protein and creaminess; – fresh parsley and lemon juice for brightening flavor

Ingredients

– 4 cups low-sodium chicken stock or broth for cooking liquid

– 500g smoked haddock or cod, skin-on for smoky flavor and protein

– 2 1/4 cups long grain rice for fluffy, aromatic base

– 75g unsalted butter for richness and sautéing aromatics

– 15 curry leaves for aroma and traditional flavor

– 6 green cardamom pods for warmth and complexity

– 1 brown onion for sweetness and depth

– 2 garlic cloves for savory notes

– 2 tsp curry powder for characteristic flavor

– 1/2 tsp turmeric powder for color and earthiness

– 1 cup frozen peas for sweetness and texture

– 1/2 cup coriander leaves for herbaceous finish

– 3 boiled eggs for protein and creaminess

– fresh parsley and lemon juice for brightening flavor

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Instructions

First Step: Rinse and soak rice Rinse the basmati rice under cold water until the water runs clear. Soak the rice for about 20 minutes to achieve fluffy and separate grains after cooking.

Second Step: Poach the smoked fish In a large pan, gently simmer the smoked haddock in the chicken stock or broth for about 8-10 minutes until it flakes easily. Remove the fish, set aside to cool, then discard the skin and bones and flake into large chunks. Reserve about ½ cup of the poaching liquid for later use.

Third Step: Sauté aromatics In a large frying pan or saucepan, melt the butter over medium heat. Add crushed cardamom pods and curry leaves, stirring for about 30 seconds until aromatic. Add the diced onion and minced garlic, and sauté for 5-7 minutes until softened and slightly browned.

Fourth Step: Cook the rice with spices Stir in the curry powder and turmeric powder, coating the onion mixture. Drain the soaked rice and add it to the pan, stirring to mix well. Pour in the remaining poaching liquid and additional chicken stock to reach double the amount of rice by volume. Bring to a boil, then reduce heat to low, cover, and simmer for 13 minutes without lifting the lid.

Fifth Step: Rest and fluff rice Remove the pan from heat and let the rice rest, covered, for 10 minutes. After resting, fluff the rice gently with a fork to separate the grains.

Sixth Step: Add peas and herbs Gently fold thawed peas and most of the chopped coriander into the rice, allowing the residual heat to warm the peas through.

Seventh Step: Incorporate fish and seasoning Carefully fold in the flaked smoked fish pieces, trying to keep them in large chunks to maintain texture. Add reserved poaching liquid as needed to moisten the mixture. Season cautiously with salt and freshly ground pepper, considering the saltiness of fish and stock.

Final Step: Serve Serve the kedgeree warm on plates or a large platter. Top with halved or quartered boiled eggs and garnish with remaining coriander leaves, fresh parsley, and a squeeze of lemon juice for brightness. Enjoy as a flavorful, hearty meal suitable for breakfast, lunch, or dinner.

Notes

For added flavor, consider tossing in some crumbled feta cheese or toasted nuts. The salad can be refrigerated for up to two days.

Author: Camille Hayes
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean
Diet: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 2g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg