Description
Kedgeree is a classic British dish featuring gently poached smoked fish flaked into fragrant curried rice enriched with buttery spices, peas, and garnished with hard-boiled eggs and fresh coriander. This comforting meal strikes a perfect balance of smoky, spicy, and savory flavors, ideal for brunch or a satisfying dinner.
Ingredients
Scale
Poaching and Rice
- 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
Curried Butter & Seasoning
- 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
Add-ins and Garnish
- 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)
Instructions
- Poach Fish: Bring the chicken stock to a boil in a large saucepan or small pot. Place the smoked fish in the stock so it is nearly submerged, then reduce the heat to maintain a barely rippling simmer. Gently poach the fish for 8 minutes or until it flakes easily. Remove the fish onto a large plate.
- Flake Fish: Once cool enough to handle, carefully discard the skin by gently scraping with a butter knife, then flake the fish into large pieces, checking thoroughly for any bones.
- Reserve Stock: Measure out 1/2 cup of the poaching liquid and set it aside to use later for moistening the rice.
- Cook Rice: Add the uncooked rice to the remaining poaching stock in the saucepan. Bring to a simmer over high heat, then cover with a lid and reduce heat to low. Cook the rice undisturbed for 13 minutes until tender.
- Rest Rice: Remove the pot from heat with the lid still on and allow the rice to rest and steam for 10 minutes. Fluff the rice gently with a rubber spatula to separate grains.
- Prepare Curried Butter: While the rice rests, melt the unsalted butter in a large (30cm/12″) non-stick skillet or pot over medium-high heat. Add the crushed cardamom pods and curry leaves, stirring for 30 seconds to infuse the butter. Add the diced onion and minced garlic, sautéing for 5 minutes or until the onions start to brown at the edges, stirring frequently.
- Toss Rice in Spices: Reduce the heat to medium. Stir in the curry powder and turmeric powder, mixing well to coat the onions and butter. Add the cooked rice and toss thoroughly to evenly coat all grains with the spiced butter mixture. Pour over the reserved 1/2 cup of fish poaching stock and toss again to moisten the rice.
- Season: Taste the rice and season with salt if needed. Typically, store-bought chicken stock provides enough saltiness, but adjust according to your preference.
- Add Peas and Fish: Stir in the thawed peas and most of the chopped coriander leaves, reserving some for garnish. Gently fold in the flaked fish, being careful to maintain some large chunks for texture and presentation.
- Serve: Spoon the kedgeree onto a large serving platter or individual plates. Garnish with hard boiled egg halves or quarters and the remaining coriander leaves. Serve immediately and enjoy the warm, comforting flavors.
Notes
- Use smoked haddock for a traditional flavor, but cod or other smoked white fish work well as substitutes.
- Curry leaves are optional but add a distinct aromatic note if available.
- Lightly crushing the cardamom pods releases their flavor; avoid grinding completely to prevent bitterness.
- Ensure the fish is just submerged during poaching for even cooking and to prevent drying out.
- Low-sodium chicken stock is recommended to control the salt level and enhance flavor balance.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: kedgeree, British curried rice, smoked haddock recipe, curried rice and fish, traditional kedgeree, fish and rice, brunch recipe
