Kedgeree, a dish with roots in British colonial India, is a delightful fusion of flavors that combines smoked fish, fragrant rice, and a blend of spices. Traditionally served as a hearty breakfast or brunch dish, Kedgeree has become a beloved comfort food enjoyed at any time of day. Here’s how to prepare this fantastic recipe.
Ingredients:
- 1 cup of basmati rice
- 2 cups of water
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of curry powder
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 a pound of smoked haddock or any smoked fish of your choice, flaked
- 4 hard-boiled eggs, peeled and quartered
- Fresh cilantro or parsley for garnish
- Salt and pepper to taste
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring the 2 cups of water to a boil, then add the rice. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
- In a separate skillet, heat some oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent.
- Stir in the curry powder, ground turmeric, ground cumin, and ground coriander, and cook for another minute until fragrant.
- Add the flaked smoked fish to the skillet, breaking it up with a spatula, and cook until heated through.
- Once the rice is cooked, fluff it with a fork and add it to the skillet with the spiced fish mixture. Gently toss everything together until well combined.
- Season with salt and pepper to taste. Serve the kedgeree hot, garnished with quartered hard-boiled eggs and fresh cilantro or parsley.
