Kedgeree (Rice and Smoked Fish) Recipe
India · Servings: 3–4
Cuisine of the United Kingdom Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. It originated amongst the British colonials in India hence was introduced to the United Kingdom as a popular English breakfast in Victorian times, part of the then-fashionable Anglo-Indian cuisine. During th
Ingredients
- 1–2 cups Basmati or long-grain white rice (see notes)
- 2–4 cups decent quality low-sodium chicken stock
- 1 bay leaf
- 500 g (1 lb) smoked haddock
- 3 medium shallots or 1 medium onion, chopped fairly fine
- Liberal amounts of unsalted butter
- As much garlic as you can handle, minced or put through a garlic press
- 6 hard boiled eggs, chopped fairly fine
- At least 3 tsp of prepared English mustard (1½ tsp of dry mustard)
- Enough finely-chopped parsley or cilantro to add interest and colour
- Fresh-ground pepper
- Curry powder (optional)
- Heavy cream
- Salt
Procedure
- Cook the rice in one and a half the amount of chicken stock with the bay leaf. When it is done and keeping warm, discard the bay leaf, fluff the rice with chopsticks, and place the raw smoked haddock slab on top. Close the lid and let the haddock steam on warm for 15 minutes.
- Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back with the rice.
- Sauté the shallots in excess butter until light brown. Add the garlic, and cook for 1 minute more, making sure to not brown it. Transfer mixture to the rice.
- Add the eggs, mustard, parsley, pepper, curry powder, and enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Season with salt to taste.
- Serve immediately or later—it keeps well.