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

Fish And Rice

Kedgeree

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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

750kcal

37%
Fat

30g

46%
Saturated Fat

15g

75%
Carbohydrates

70g

23%
Fiber

5g

20%
Sugar

5g

10%
Protein

40g

80%
Cholesterol

200mg

66%
Sodium

400mg

16%

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

Notes

Comments

Kedgeree - British curried rice and fish

Ingredients

Steps

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

Notes

Comments

Nutrition Facts