Kedgeree - British curried rice and fish

Name: Kedgeree - British curried rice and fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 4 cups/ 1 litre chicken stock/broth , low-sodium; 500g/1 lb smoked haddock or cod , skin-on (or other smoked fish, Note 1); 2 1/4 cups long grain rice , uncooked; 75g / 5 tbsp unsalted butter; 15 curry leaves (optional, Note 2); 6 green cardamom pods , lightly crushed (Note 3); 1 brown onion , diced; 2 garlic cloves , finely minced; 2 tsp curry powder (anything! Use spicy if you want, I use mild); 1/2 tsp turmeric powder; 1 cup frozen peas , thawed; 1/2 cup coriander/cilantro leaves , roughly chopped (sub green onion or parsley); 3 hard boiled eggs , halved or quartered (9 minute cook)

Prep 15m

Cook 30m

Total 45m

This British kedgeree is a flavorful combination of curried rice, smoked fish, and boiled eggs. The rice is cooked in chicken stock and infused with curry powder, turmeric, and aromatic spices. Topped with peas, fresh herbs, and eggs, it’s a satisfying and comforting dish perfect for any mealtime.

Fish And Rice

Kedgeree

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 5)

4 cups/ 1 litre chicken stock/broth , low-sodium

500g/1 lb smoked haddock or cod , skin-on (or other smoked fish, Note 1)

2 1/4 cups long grain rice , uncooked

75g / 5 tbsp unsalted butter

15 curry leaves (optional, Note 2)

6 green cardamom pods , lightly crushed (Note 3)

1 brown onion , diced

2 garlic cloves , finely minced

2 tsp curry powder (anything! Use spicy if you want, I use mild)

1/2 tsp turmeric powder

1 cup frozen peas , thawed

1/2 cup coriander/cilantro leaves , roughly chopped (sub green onion or parsley)

3 hard boiled eggs , halved or quartered (9 minute cook)

Nutrition Facts

Calories

857kcal

42%
Fat

23g

1%
Saturated Fat

11g

0%
Carbohydrates

114g

5%
Fiber

7g

0%
Sugar

2g

0%
Protein

37g

1%
Cholesterol

164mg

8%
Sodium

566mg

28%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. Smoked haddock (or cod) – one of the most economical options at the deli of grocery stores (Coles, Woolies) and fish mongers, stained an orange/yellow colour. Technically raw so we need to cook it. By poaching in the liquid we use to cook the rice, we are not wasting a drop of flavour!

2. Curry leaves – An intoxicatingly fragrant ingredient frequently used in Indian cooking! Fairly widely available these days in grocery stores in Australia (Coles, woolies, Harris farms), leftovers freeze 100% perfectly! Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. (I have a plant *says the plant-killer, smugly*) (PS curry plants are indestructible). If you don’t have it though, leave it out.

3. Cardamom pods – Sold at every stores, to lightly crush just use side of knife and press down to break shell slightly to release flavour.

4. Poaching fish – It’s ok if a bit of the surface of the fish is above the liquid as it will steam-cook.

5. Leftovers will keep for 3 days in the fridge. It will freeze without the eggs for 3 months.

Kedgeree - British curried rice and fish

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts