Kedgeree (meaning “kitchen”, and sometimes called kitcherie, kitchari, or khichuri) is a dish showing the influence of Indian cuisine on the cuisine of Great Britain.
Basmati rice, with flaky smoked fish, parsley, eggs, curry, and cream come together in fabulous fashion. Try this classic British dish, kedgeree is a one-of-a-kind special treat.
- ½ cup uncooked basmati rice, washed and cleaned
- 1-½ cups water
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 bay leaf
- 12 oz. smoked fish (haddock, salmon, cod, mackerel, herring … just about any smoked fish will do)
- 2 large hard-boiled eggs, peeled and quartered
- 7 oz. butter
- 2 tsp. mild yellow curry powder
- ½ onion, peeled and chopped fine
- 2 large cloves of garlic, peeled and chopped fine
- 1 tsp. freshly grated ginger root
- 1/8 cup fresh parsley, chopped fine
- coarse sea salt, freshly ground
- black peppercorns, freshly ground
- Fresh lemon slices, for condiment
- 1 or 2 chutneys, for condiment
- Combine equal portions of water and rice, with 1 tsp sea salt, in a heavy duty skillet. Bring to a boil over medium-high heat. Stir well once it boils, then reduce heat to a lively simmer, cover the skillet, and gently cook for about 15 minutes, or until the water is all absorbed and the rice is cooked tender. Take the skillet off of the burner, allow to cool to room temperature, then use a fork to fluff up the rice grains.
- Bring water, bay leaves, milk and cream stirred well together, to a boil in another skillet over medium-high heat.
- Turn the heat down to low, add in the smoked fish, and simmer until the fish flakes easily – about 10 minutes should do it. Allow to cool in the poaching liquid, then remove the fish and flake the flesh coarsely. Discard any skins and bones, but do reserve 1 cup of the poaching liquid.
- Next, in a large skillet over medium heat, melt the butter; add in the garlic, ginger, onion and curry, and sauté until onion is soft, translucent, and fragrant – about 4 to 5 minutes should do it.
- Now add in the fish and rice. Stir and combine well, and cook for about 3 minutes, until everything is heated through.
- Add in the cup of poaching liquid, the parsley, and egg quarters, stir to combine (taking care not to break the egg quarters apart) and cook until the eggs are warmed up – 2 minutes should be fine.
- Remove the bay leaves, then season to your tastes with freshly ground coarse sea salt and black peppercorns.
- Serve your Kedgeree with fresh lemon slices and chutney on the side as condiments.
Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)