This Kedgree is full of flavour and is really simple to make. The smoked fish gives a great taste along with the lightly curried rice and hard boiled eggs. Delish.
If you are looking for a fantastic way to cook smoked fish, look no further, Kedgeree has you covered. I Soft flakes of fish, nestled into the perfectly tender rice, mild curry flavours and freshness with peas, parsley and lemon. I love cooking Kedgree for lunch as well as dinner. Stretch the dish out to feed more people by serving with crusty bread and a big green salad.
To make Kedgeree you need the following
Eggs, I like to use free range eggs which taste better and make for happier chickens
Butter
1 brown or white onion
Garlic
Fresh ginger
Curry powder, I use a mild one so the kids can eat this
Turmeric
Long-grain or Basmati Rice
Water or Fish Stock
3 bay leaves
Frozen peas
Smoked fish
Fresh parsley
Lemon
How to make Kedgeree:
First hard boil your eggs, I do mine for nine minutes and then run under cold water and set aside.
Now you need a shallow pan with a lid, take the whole piece of fish, place in the pan with the bay leaves and cover with cold water. Bring this to the boil, then simmer for 5 minutes and remove from the pan. This hydrates the fish and makes it silky and delish.
Once it has cooled remove the skin, and with your hands, flake the fish into chunks.
Take a large pan and cook the onion in butter until soft. Add the garlic and ginger now, it will smell incredible! Now add the curry powder, turmeric and rice, cook for around 1 minute, stirring so it doesn’t stick. Then add the water or stock and bring to the boil. Place a lid on the pan and turn down to a simmer. I like to check half way through the 15 minute cook time to make sure it doesn’t need more liquid.
While the rice is cooking, this is your time to peel the eggs and cut into quarters.
To the rice mix, add the peas, stir well and cook for 3-5 more minutes until rice has cooked and all liquid has been cooked off. Otherwise cook just a little longer until you are happy.
Season well with salt and pepper, taste and adjust seasoning if needed.
Add the fish and half the parsley, mix through gently.
Garnish with the rest of the parsley, the eggs and lemon wedges.
It looks as good as it tastes!
If you are looking for more recipes delicious seafood recipes check out my posts for Seafood Laksa and Easy Dumpling Soup.
Common questions about Kedgeree:
What type of rice can I use? I like to use Jasmine or Basmati in this recipe.
What can I use instead of peas? You can use frozen corn or fresh spinach.
I don’t like curry powder? You can use your favourite curry paste too. You will probably need a little more than the curry powder.
Kedgeree
Ingredients
- 4 eggs
- 1 tablespoon butter
- 1 onion diced
- 1 teaspoon crushed garlic
- 1 thumb-sized piece fresh ginger peeled and grated on the microplane
- 2 teaspoon curry powder
- ½ teaspoon turmeric
- 1 cup long-grain rice or Basmati
- 2 1/4 cups water or fish stock
- 3 bay leaves
- 1 ½ cups frozen peas
- 200 g smoked fish flaked
- ¼ cup chopped parsley
- 1 lemon cut into wedges
Instructions
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Hard boil the eggs for 9 minutes, run under cold water and set aside.
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In a shallow pan with a lid, place the fish and bay leaves and cover with water. Bring to the boil. Cover and simmer for 5 minutes until cooked through.
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Remove from the pan and set aside to cool.
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Once cooled, remove the skin and flake into chunks.
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Heat a large pan with a lid onto a medium heat. Add the butter and onion and cook until softened, around 4 minutes. Add garlic and ginger and cook for 1 minute, stirring occasionally.
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Add curry powder, turmeric and rice and cook for 1 minute stirring occasionally.
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Add water (or stock) and bring to the boil. Place the lid on the pan and turn down to a simmer and place the heat on low. Check after 8 minutes, add ½ cup more liquid if it has mostly evaporated. This can happen with different pans, rice, and cook tops. Cook for 15 minutes. But check every few minutes to see if you may need to add a splash more water.
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While the rice is cooking, peel the eggs and cut into quarters.
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Add the peas, stir well and cook for 3-5 more minutes until rice has cooked and all liquid has been cooked off.
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Season well with Salt and pepper.
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Add the fish and half the parsley, mix through gently.
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Garnish with the rest of the parsley, the eggs and lemon wedges.
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Serve
