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Recipes
Creamy Smoked Fish Kedgeree
A classic dish with a fusion history, kedgeree makes a tasty brunch or lunch. Kedgeree is a delightful and aromatic dish that combines the flavours of Indian spices, smoked fish, rice, and boiled eggs. Originally a British colonial creation, this recipe offers a unique fusion of cultures and ingredients. It’s perfect for a leisurely weekend brunch or lunch.
Ingredients
1 cup long-grain white rice (or 3 cups cooked rice)
2 cups water
4 large eggs
1 lb (450g) smoked haddock or cod fillets
2 cups whole milk
1 large onion, finely chopped
2 tablespoons unsalted butter
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional, for a bit of heat)
Salt and freshly ground black pepper to taste
Fresh parsley or cilantro leaves for garnish
Lemon wedges for serving
Directions
This flavourful dish boasts a delicate balance of tender flaked fish, fragrant rice, and perfectly boiled eggs, all elevated by a medley of aromatic spices like cumin, turmeric, and coriander
- Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then reduce the heat to a gentle simmer. Let the eggs cook for about 9-10 minutes for a perfectly boiled yolk. Once done, transfer the eggs to a bowl of cold water to cool. Peel the eggs and set them aside.
- In a separate saucepan, rinse the rice under cold water until the water runs clear. Add 2 cups of water to the rice and bring to a boil. Reduce the heat to low, cover the saucepan, and let the rice simmer for about 12-15 minutes or until all the water is absorbed and the rice is tender. Fluff the rice with a fork and set it aside.
- To poach the fish: in a large skillet or shallow pan, pour the milk and add the smoked fish fillets. Heat the milk over medium heat until it's just below a simmer. Poach the fish gently for about 5-7 minutes or until it's warmed and easily flakes with a fork. Remove the fish from the milk and set it aside on a plate. When cool enough to handle, gently flake the poached fish into bite-sized pieces, removing any skin or bones.
- Reserve the milk for later.
- In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Stir in the curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper (if using). Cook the spices with the onion for about a minute, allowing their flavours to meld.
- Add the cooked rice and flaked fish to the skillet with the spiced onion mixture. Pour in a bit of the reserved poaching milk to moisten the kedgeree and help bind the flavours together. Season with salt and freshly ground black pepper to taste. Gently stir to combine.
- Divide the kedgeree among serving plates. Cut the boiled eggs into halves or quarters and place them on top of the kedgeree. Garnish with fresh parsley or cilantro leaves and serve with lemon wedges on the side for extra zing.
- Add a dollop of Greek yogurt or mango chutney on the side for a creamy and tangy contrast.
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