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Kedgeree is a delicious, comforting mix of rice, smoked fish, and spices that makes you feel fancy in your own kitchen.
Craving kedgeree but don’t want to drown in leftovers? You’ve stumbled upon the perfect one-plate wonder! Follow along for the complete scoop on creating a perfectly spiced, comforting, and satisfying kedgeree tailored just for you. Let’s dive into this delightful dish with ease and excitement!
Kedgeree: The British Breakfast Classic
Kedgeree is the ultimate breakfast crossover—rice meets fish in a British-Indian collision that’ll ignite your taste buds faster than a morning espresso. A spicy, smoky affair, this jazzed-up rice dish will make you wonder why you ever settled for boring cereal. Prepare for a harmonious blend of flavors and textures with every bite!
- Cooking Method: Stovetop
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: British/Indian Fusion
Ingredients
- 60g jasmine or basmati rice
- 100g smoked haddock, skinless and boneless
- 1 egg
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp curry powder
- 2 tbsp heavy cream
- Fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
- Lemon wedges (for serving)
Cooking Instructions
- Cook the rice according to package instructions until tender. Drain and set aside.
- In a small saucepan, heat water to a gentle simmer. Slide in the smoked haddock and poach for 5-7 minutes or until flakey. Remove and set aside.
- Boil the egg in a separate pot for 7-8 minutes until hard-boiled. Cool, peel, and quarter it.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and curry powder to the skillet, cooking for 1 minute more.
- Flake the poached haddock into the skillet, stir gently. Add cooked rice and heavy cream, mix until well combined.
- Season with salt and black pepper to taste. Cook for an additional 2 minutes, ensuring everything is heated through.
- Plate the kedgeree, top with quartered egg, and garnish with fresh parsley. Serve with lemon wedges on the side to add a zingy freshness.
Suggestions
- Alternative Ingredients: Swap smoked haddock for any smoked white fish or even canned tuna for a quick fix.
- Garnishing Options: Add some finely chopped chives or spring onions for an extra crunch.
- Cooking Tips: If you like it spicier, add a pinch of cayenne pepper with the curry powder.
