Name: Kedgeree: British Curried Rice and Fish Recipe
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Cuisine: British
Ingredients: 4 cups / 1 litre low-sodium chicken stock or broth; 500g / 1 lb smoked haddock or cod, skin-on (or other smoked fish); 2 1/4 cups long grain rice, uncooked; 75g / 5 tbsp unsalted butter; 15 curry leaves (optional); 6 green cardamom pods, lightly crushed; 1 brown onion, diced; 2 garlic cloves, finely minced; 2 tsp curry powder (mild or spicy as preferred); 1/2 tsp turmeric powder; 1 cup frozen peas, thawed; 1/2 cup coriander/cilantro leaves, roughly chopped (substitute green onion or parsley if preferred); 3 hard boiled eggs, halved or quartered (9 minute cook)

Introduction

Kedgeree is a comforting British dish that combines curried rice with smoked fish for a flavorful and satisfying meal. Traditionally served for breakfast or brunch, it brings together aromatic spices, tender fish, and fluffy rice in one pan. This recipe is easy to follow and perfect for home cooks looking to try something a little different.

A pan filled with yellow rice mixed with bright green peas and small pieces of orange carrots, topped with several halved boiled eggs showing firm white and orange yolk inside. The rice has green herbs sprinkled over it for garnish, with some whole green leaves placed on the side. A wooden spoon is scooping some of the rice near the right side of the pan. The dish is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (1 litre) chicken stock or broth, low-sodium

500g (1 lb) smoked haddock or cod, skin-on (or other smoked fish)

2 1/4 cups long grain rice, uncooked

75g (5 tbsp) unsalted butter

15 curry leaves (optional)

6 green cardamom pods, lightly crushed

1 brown onion, diced

2 garlic cloves, finely minced

2 tsp curry powder (mild or spicy to taste)

1/2 tsp turmeric powder

1 cup frozen peas, thawed

1/2 cup coriander (cilantro) leaves, roughly chopped (or substitute green onion or parsley)

3 hard boiled eggs, halved or quartered (9 minute cook)

Instructions

Step 1: Poach the fish by bringing the chicken stock to a boil in a large saucepan. Add the fish, ensuring it is mostly submerged. Reduce the heat so the stock is barely rippling and gently poach the fish for 8 minutes or until it flakes apart. Remove the fish onto a large plate.

Step 2: When the fish is cool enough to handle, discard the skin by gently scraping with a butter knife. Flake the fish into large pieces, checking carefully for any bones.

Step 3: Measure out 1/2 cup of the poaching liquid and set it aside to drizzle over the rice later.

Step 4: Add the rice to the poaching liquid in the saucepan. Bring to a simmer over high heat, then cover with a lid and reduce the heat to low. Cook the rice for 13 minutes.

Step 5: Remove the saucepan from the heat and keep the lid on. Let the rice rest for 10 minutes, then fluff it gently with a rubber spatula.

Step 6: Meanwhile, melt the butter in a large non-stick skillet or pot over medium-high heat. Add the cardamom pods and curry leaves, stirring for 30 seconds. Add the diced onion and minced garlic, sautéing for 5 minutes until the edges brown, stirring regularly.

Step 7: Reduce the heat to medium. Stir in the curry powder and turmeric, then add the cooked rice. Toss the rice thoroughly in the spiced butter until evenly coated and a uniform yellow color. Pour in the reserved 1/2 cup of fish stock and toss again to moisten the rice.

Step 8: Taste the rice and season with salt if needed. Store-bought stock usually provides enough saltiness, so adjust according to your preference.

Step 9: Stir in the thawed peas and most of the chopped coriander, reserving some for garnish. Gently fold in the flaked fish, keeping some pieces in large chunks for texture.

Step 10: Serve the kedgeree by spooning it onto a large platter or individual plates. Arrange the boiled egg halves on top and sprinkle with the remaining coriander. Enjoy!

Tips & Variations

If you cannot find curry leaves, you can omit them without greatly affecting the flavor.

Use mild or spicy curry powder depending on your taste preference.

Substitute smoked haddock with smoked cod or other mildly smoked white fish.

Add a squeeze of fresh lemon juice before serving for a bright finish.

For a vegetarian version, replace fish with smoked tofu and use vegetable stock.

FAQs

Can I use fresh fish instead of smoked fish?

While traditional kedgeree uses smoked fish for its distinctive flavor, you can use fresh white fish, but be sure to add a bit of smoked paprika or a small amount of liquid smoke to replicate the smoky taste.

Is kedgeree suitable for freezing?

Kedgeree can be frozen, but the texture of the rice and fish may change upon thawing. It’s best enjoyed fresh or stored in the fridge for a few days rather than frozen.