Name: Kedgeree (British Curried Rice With Smoked Haddock)
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 6 large eggs; 1 pound (454g) finnan haddie (Scottish smoked haddock; see notes); 2 cups basmati rice (13 1/4 ounce; 375g); 2 teaspoons (10g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more if needed; 2 1/4 cups (530ml) homemade chicken stock or store-bought low-sodium broth (see notes); 4 tablespoons (60g) unsalted butter; 1 medium yellow onion (8 ounces; 227g), thinly sliced; 1 teaspoon garam masala or other curry powder; 1/2 teaspoon turmeric; 4 green cardamom pods; 1 bay leaf; 1/2 cup chopped flat-leaf parsley leaves and tender stems; Lemon wedges, for serving

Ingredients

(Servings: 6)

6 large eggs

1 pound (454g) finnan haddie (Scottish smoked haddock; see notes)

2 cups basmati rice (13 1/4 ounce; 375g)

2 teaspoons (10g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more if needed

2 1/4 cups (530ml) homemade chicken stock or store-bought low-sodium broth (see notes)

4 tablespoons (60g) unsalted butter

1 medium yellow onion (8 ounces; 227g), thinly sliced

1 teaspoon garam masala or other curry powder

1/2 teaspoon turmeric

4 green cardamom pods

1 bay leaf

1/2 cup chopped flat-leaf parsley leaves and tender stems

Lemon wedges, for serving

Kedgeree (British Curried Rice With Smoked Haddock)

Ingredients

Steps

Nutrition Facts

Comments

Kedgeree (British Curried Rice With Smoked Haddock)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts