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Smoky Kedgeree

Smoky Kedgeree
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Smoky Kedgeree is a warm, comforting British-Indian brunch dish featuring smoky fish, fragrant spices, fluffy rice, and fresh herbs, perfect for weekend mornings. It combines rich flavors and offers versatility with options to adapt for various dietary preferences while being simple to prepare.

Ingredients

Scale

Main Ingredients

  • 300g smoked haddock (or smoked salmon/trout as alternatives)
  • 1 cup long-grain rice (basmati or jasmine can be used)
  • 1 medium onion, finely sliced
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 2 hard-boiled eggs, chopped
  • 2 tbsp fresh parsley or cilantro, chopped
  • 1 tbsp lemon juice
  • 2 tbsp butter or olive oil
  • Salt, to taste
  • Milk or water, for poaching

Instructions

  1. Prepare the Rice: Rinse 1 cup of long-grain rice under cold running water until the water runs clear. Cook the rice in salted boiling water according to package instructions until tender but fluffy. Drain and set aside, keeping it warm.
  2. Poach the Smoked Fish: Gently poach 300g smoked haddock in enough milk or water with a pinch of salt over low heat until the fish flakes easily, about 8–10 minutes. Remove any skin and carefully flake the fish into bite-sized pieces, checking for bones.
  3. Sauté Aromatics: In a large pan, melt 2 tablespoons of butter or heat olive oil over medium heat. Add 1 finely sliced onion and 2 minced garlic cloves, cooking slowly until soft and lightly golden to enhance sweetness, about 5–7 minutes.
  4. Add Spices and Mix: Sprinkle 1 tablespoon curry powder over the softened onions and garlic. Stir for about a minute to release the fragrant spices. Fold in the cooked rice and flaked fish, stirring gently to coat everything evenly without breaking up the fish too much.
  5. Finish with Eggs and Herbs: Chop 2 hard-boiled eggs and add them to the pan. Toss gently with 2 tablespoons chopped parsley or cilantro and finish with a squeeze of 1 tablespoon fresh lemon juice for brightness. Adjust seasoning with salt if needed.

Notes

  • Use high-quality smoked fish for the best smoky flavor.
  • Do not overcook the rice; keep it fluffy with separate grains.
  • Adjust curry powder and chili to control spice level according to preference.
  • Use fresh herbs to lighten and balance the smoky richness.
  • Fold ingredients gently to maintain the texture of the fish flakes.

Nutrition

Keywords: kedgeree, smoky kedgeree, smoked haddock recipe, British Indian brunch, smoky fish rice dish, gluten free brunch

Find it online: https://sophiespace.com/smoky-kedgeree/