Kedgeree a traditional English dish comprised of curried rice with smoked fish and boiled eggs.
Think of it like a Britishbiryani!
A fabulous, economical fish and rice recipe thats easy to make and seriously delicious.
Smoked haddock or cod is poached then flaked into large chunks then tossed through curried rice.
Kedgeree English smoked fish and rice
Is it totally uncouth to call Kedgeree an English biryani??
Its just how I sometimes think of it and I mean it in the most flattering way.
Its a pretty well established fact that I considerbiryanito be one of the great rice dishes on this planet.
Smoked haddock or cod is poached then flaked into large chunks then tossed through curried rice.
In all seriousness though, Kedgeree is a wonderful example of true fusion food.
The result is a delicious and unique Anglo-Indian whirlwind of flavours and textures!
Traditionally kedgeree was a breakfast dish in Britain but these days its served at anytime throughout the day.
The hero ingredient is the smoked fish.
Smoked haddock is probably the most traditional choice though cod makes an excellent alternative.
Oh, also fish mongers of course!
Being packed with flavour, a little also goes a long way.
infused with salt) then cold smoked to infuse it with a lovely smokey flavour.
When haddock is naturally smoked, it is a pale yellow-brown colour.
The fish is poached and then flaked into chunks.
We use the flavoured poaching liquid to then cook the rice.
Boiled eggs(9 minute eggs using myboiled eggs recipe) Traditional addition along with smoked fish.
Eggs also stretch the fish by adding further protein.
Peas For pops of freshness, colour and introduce some good vegetable matter into our rice dish.
Coriander/cilantro For stirring through and garnish.
Rice and curried butter
The thing that makes Kedgeree special is the spiced butter!
Rice Carries the bulk of the dish!
Its not spicy (unless you opt for the HOT pop in!
), its a mix of warm spices including cumin, coriander, clove and turmeric.
I use Clives of India and Keens.
Curry leaves and cardamom Additional nods to the Indian heritage of this dish.
Curry leaves for fragrance and because it looks attractive, while cardamom for its unique perfume and flavour.
However both are optional!
Curry leaves A magnificent ingredient used in Indian/Sri Lankan cooking!
Prevent screen from sleeping
Use inVindaloo,Dal, South Indianeggplant curryandSamosa Pie.
Also easy to grow (I have a plant says the plant-killer, smugly) (PS.
curry plants are indestructible)
Butter For sauteing and rich flavour.
Onion and garlic Usual base flavourings.
Note: Store-bought packet stock will normally have salt already added.
This plus the salt in the smoked fish seasons the dish.
Why not fish stock?Because mass produced store bought fish stock is not very nice!
However if you have fresh fish stock and prefer a more seafood-y tasting biryani, go for it!
For Kedgeree, the fish is gently poached in stock which is then used to cook the rice.
Flavour retention to the max!
Poach fish 8 minutes Bring the stock to a boil.
Place the fish in then turn the heat down so the liquid is barely rippling.
Poach for 8 minutes or until the flesh flakes.
Remove skin Remove the fish from the poaching liquid and transfer to a plate.
Remove and discard the skin I find a butter knife helpful.
Flake the fleshinto large chunks.
Keep them large as they will break a little more when tossed through the rice.
Reserve 1/2 cup liquid Measure out 1/2 cup (125 ml) of the poaching liquid.
Set aside we will drizzle this over the finished dish to moisten the rice.
Cook rice
Fish done.
Add the riceinto the poaching liquid then bring it to a simmer on high heat without the lid.
Cook 13 minutes Place the lid on then turn the heat down to low.
Cook for 13 minutes or until all the liquid has been absorbed.
No peeking, no stirring!
Then fluff the rice, ready to toss into the curried butter!
Curried butter While the rice is resting, start the curried butter.
Melt the butter in a large skillet or pot (large enough to fit all the rice).
Add the cardamom pods and curry leaves and stir for 30 seconds.
Saute the garlic and onion then stir in the spices.Be prepared for amazing smells!
Add the riceand toss to coat in the curried butter.
Add the reserved stock and toss through this moistens the rice.
The heat from the rice is all thats needed to cook warm through the thawed peas.
Stud with eggs Tops with halved eggs and sprinkle with coriander.
To serve, just spoon into bowls and eat as is.
