Alright, gather around, flavor adventurers! I’ve stumbled upon this irresistibly aromatic dish that feels like a culinary warm hug: it’s a hearty kedgeree, blending tender smoked haddock with the warmth of curry spices, all nestled amidst fluffy basmati rice. Let’s embark on this delicious journey together!
Kedgeree is a lovely mix of nourishing components and aromatic spices. I love the way the smoky taste of the haddock marries with the fragrant basami rice and curry powder.
The finely chopped onion and frozen peas add their modest sweetness, while the fresh parsley and coriander offer a vibrant finish. I think the creamy
Ingredients
- Onion: Adds a mild sweetness and depth of flavor, rich in antioxidants.
- Curry Powder: Provides warmth and spice, rich in antioxidants and anti-inflammatory properties.
- Basmati Rice: A carbohydrate source, low in fat, with a light and aromatic flavor.
- Smoked Haddock: High in protein, provides omega-3 fatty acids for heart health.
- Eggs: Rich in protein and vitamins, add creaminess and richness.
- Frozen Peas: Source of fiber and vitamins, adds sweetness and color.
- Parsley: Fresh flavor and nutrients, rich in vitamins K and C.
- Coriander: Adds a bright, citrus-like flavor, high in antioxidants.
Ingredient Quantities
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 tablespoons curry powder
- 300g basmati rice
- 700ml water or fish stock
- 400g smoked haddock fillets
- 4 large eggs
- 150g frozen peas
- 60ml cream (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh coriander, chopped
- 1 lemon, cut into wedges
- Salt and black pepper to taste
How to Make this
1. In a large pan over medium heat, warm the vegetable oil. When hot, add the onion, which should be chopped very finely, and sauté until softened and translucent, about 5 minutes.
2. Add the curry powder and cook for 1 minute to release the fragrance.
3. Put the basmati rice in the pan and mix it with the onion and spices.
4. Add the water or prepare the fish stock and pour it in, bringing the mixture to a vigorous boil. Reduce the heat to low, cover the pan, and let it simmer undisturbed for 10 minutes.
5. In the meantime, put the smoked haddock fillets in a big saucepan, cover them with water, and bring to a gentle simmer. Poach for about 5-6 minutes until the fish is thoroughly cooked. Take out the fish, discard the skin and any bones, and break the flesh into big chunks.
6. For about 8 minutes, in a separate pot, boil the eggs until they are hard-boiled. Then cool the eggs in cold water, peel them, and cut them into quarters.
7. After simulating for 10 minutes, add the frozen peas. And, cover again.
8. Gently mix the flaked haddock and, if you are using it, the cream into the rice mixture. Cook everything together for another 2 minutes, stirring carefully.
9. Take the pan off the heat and carefully mix in the chopped parsley and coriander. Add salt and black pepper to taste.
10. Kedgeree should be served warm. Quartered eggs and lemon wedges should be used as garnish.
Equipment Needed
1. Large pan with lid
2. Saucepan
3. Medium pot
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Mixing spoon or spatula
9. Mixing bowl
10. Spoon or slotted spoon (for poached fish and eggs)
11. Peeler or fingers (for peeling eggs)
FAQ
- What type of fish can be used for kedgeree?Traditional smoked haddock can be used, but you may prefer to use other types of smoked fish, such as smoked cod or salmon.
- Can I use brown rice instead of basmati rice?Indeed, it will take a longer period to finish cooking and possibly need additional moisture.
- Is cream necessary in kedgeree?Cream is not a must. It adds richness, but you can leave it out if you want a dish that is on the lighter side.
- Can kedgeree be made in advance?Certainly! Kedgeree can be made well in advance. Just store it in the refrigerator and reheat it gently before serving.
- How can I make kedgeree spicier?Add chili flakes to taste or increase the amount of curry powder to up the ante for heat.
- Can I use fresh peas instead of frozen?Yes, you can use fresh peas, but you need to add them a little earlier than you would add frozen peas because they require more cooking time.
- What can I serve with kedgeree?Lemon wedges and fresh herbs often accompany kedgeree; some prefer to serve it alongside a salad or naan to make it a full meal.
Kedgeree Recipe Substitutions and Variations
When you need to use vegetable oil, you can substitute it with olive oil or coconut oil.
A combination of turmeric, cumin, and coriander powder can replace curry powder.
Jasmine rice or long-grain white rice can substitute for basmati rice.
Substitute smoked haddock with these:
• smoked salmon
• smoked mackerel.
You can replace fresh parsley with either fresh dill or fresh chives.
Pro Tips
1. Infuse More Flavor: For added depth, toast the curry powder in the pan for a couple of minutes before adding the onion. This will enhance the spice’s aromatic oils.
2. Perfect Rice Texture: Rinse the basmati rice under cold water before cooking to remove excess starch, ensuring fluffier rice that doesn’t clump together.
3. Stock Enhancement: If using fish stock, consider simmering it with a few scraps of the haddock skin and bones for a richer flavor. Remember to strain it before using.
4. Egg Perfection: For perfectly hard-boiled eggs, start them in cold water, bring to a boil, and then cover and let sit off the heat for 8-10 minutes.
5. Herbaceous Boost: Add a portion of the parsley and coriander in the last minute of cooking for retained freshness and vibrant color, while mixing the rest in just before serving for a fresh herb kick.
Kedgeree Recipe
My favorite Kedgeree Recipe
Equipment Needed:
1. Large pan with lid
2. Saucepan
3. Medium pot
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Mixing spoon or spatula
9. Mixing bowl
10. Spoon or slotted spoon (for poached fish and eggs)
11. Peeler or fingers (for peeling eggs)
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 tablespoons curry powder
- 300g basmati rice
- 700ml water or fish stock
- 400g smoked haddock fillets
- 4 large eggs
- 150g frozen peas
- 60ml cream (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh coriander, chopped
- 1 lemon, cut into wedges
- Salt and black pepper to taste
Instructions:
1. In a large pan over medium heat, warm the vegetable oil. When hot, add the onion, which should be chopped very finely, and sauté until softened and translucent, about 5 minutes.
2. Add the curry powder and cook for 1 minute to release the fragrance.
3. Put the basmati rice in the pan and mix it with the onion and spices.
4. Add the water or prepare the fish stock and pour it in, bringing the mixture to a vigorous boil. Reduce the heat to low, cover the pan, and let it simmer undisturbed for 10 minutes.
5. In the meantime, put the smoked haddock fillets in a big saucepan, cover them with water, and bring to a gentle simmer. Poach for about 5-6 minutes until the fish is thoroughly cooked. Take out the fish, discard the skin and any bones, and break the flesh into big chunks.
6. For about 8 minutes, in a separate pot, boil the eggs until they are hard-boiled. Then cool the eggs in cold water, peel them, and cut them into quarters.
7. After simulating for 10 minutes, add the frozen peas. And, cover again.
8. Gently mix the flaked haddock and, if you are using it, the cream into the rice mixture. Cook everything together for another 2 minutes, stirring carefully.
9. Take the pan off the heat and carefully mix in the chopped parsley and coriander. Add salt and black pepper to taste.
10. Kedgeree should be served warm. Quartered eggs and lemon wedges should be used as garnish.
