Kedgeree is exemplary British solace food made with basmati rice, smoked salmon, delicate cooked eggs, and bunches of spices and flavors — it’s flexible enough to have for breakfast, informal breakfast, lunch, or supper!
This rice dish is absolutely heavenly thus ameliorating, in a Downton Abbey kind of way 😉 It’s a dish that Carson may offer you for breakfast in the event that you were sufficiently fortunate to be welcome to remain for the time being at the Abbey. Mrs. Patmore would have enjoyed it since it goes through the previous extras. Kedgeree got mainstream in Britain in the Victorian period when it was brought back by frontier fastens from India. It depends on an antiquated Indian dish made with beans and rice, called Khichri, and has transformed into a flavorful supper that draws from both Indian and British culinary customs: rice, smoked fish, eggs, and curry. We like to have it for supper so I make mine good.
I’m willing to wager this is a spic and span flavor profile for you, and I feel that is reason enough to attempt it. Kedgeree is very simple to make, and should be possible across the board pot, in the event that you like. On the off chance that you have extra rice, you’re brilliant!
Ingredients
- 4 large eggs, boiled and halved
- 4 cups cooked basmati rice (jasmine rice will also work)
- 1/2 – 3/4 lb smoked fish, I used salmon. Note: you want hot smoked fish, not cold smoked. Hot smoked fish is sold in chunks. And feel free to use up to a pound of fish for a heartier meal.
- 4 Tbsp butter
- 1 Tbsp fresh grated ginger, feel free to add more to taste
- 1 medium white onion, finely diced
- 2 cloves garlic, minced
- 2 Tbsp curry powder
- 1 Tbsp yellow or brown mustard seeds
- 1 tsp ground coriander, optional
- 1 tsp ground cumin, optional
- 1 fresh hot chili, finely sliced
- 2 tomatoes, chopped
- 1 bunch spring onions, thinly sliced
- juice of 1 lemon
- 2 handfuls of fresh cilantro, roughly chopped
- salt and fresh pepper to taste
Instructions
- Melt the butter in a large pot, and saute the onion, ginger and garlic for about 5 minutes.
- Add the curry powder, optional spices, fresh chili and mustard seeds and cook for a few more minutes.
- Add the tomatoes, spring onions and lemon juice.and heat through.
- Add the rice to the pan and then the fish, breaking it into large flakes as you do. Add in the cilantro, reserving a bit for a garnish. Stir gently to mix everything together and heat through.
- Season with salt and fresh black pepper, and taste it to see if you need more lemon juice; rice dishes need lots of seasoning.
- Top the kedgeree with the eggs, garnish with more cilantro. Serve with creamy yogurt.
- Like so many dishes, kedgeree will only get better hanging out in the fridge if you want to make it ahead.
Nutrition
Calories: 357kcal | Carbohydrates: 40g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 331mg | Potassium: 639mg | Fiber: 3g | Sugar: 5g | Vitamin A: 771IU | Vitamin C: 26mg | Calcium: 101mg | Iron: 3mg
