Introduction
Kedgeree is a delightful dish that marries the flavors of smoked fish, aromatic spices, and fluffy rice. This recipe highlights a blend of cultural influences, combining traditionally British and Indian elements. Perfect for brunch or a hearty dinner, kedgeree is not only satisfying but also easy to prepare. With smoked haddock or cod, fragrant spices, and a touch of color from peas and eggs, this dish is sure to please.
Detailed Ingredients with Measures
– 4 cups (1 liter) low-sodium chicken stock
– 500g (1 lb) smoked haddock or cod, skin-on
– 2¼ cups long grain rice, uncooked
– 75g (5 tablespoons) unsalted butter
– 15 curry leaves (optional)
– 6 green cardamom pods, lightly crushed
– 1 brown onion, diced
– 2 garlic cloves, finely minced
– 2 teaspoons curry powder
– ½ teaspoon turmeric powder
– 1 cup frozen peas, thawed
– ½ cup coriander (cilantro) leaves, roughly chopped
– 3 hard-boiled eggs, halved or quartered
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 4 to 6
To make this kedgeree, begin by poaching the fish in chicken stock until it flakes easily, then cook the rice in the reserved poaching liquid. The curried butter provides a fragrant flavor base as you sauté spices, onion, and garlic. Finally, combine everything, gently fold in the fish, peas, and herbs, and serve topped with hard-boiled eggs for a complete meal. Enjoy this wholesome dish that celebrates the fusion of flavors!
Detailed Directions and Instructions
Poach the Fish:
– Bring the chicken stock to a boil in a large saucepan.
– Add the smoked fish, ensuring it’s mostly submerged.
– Reduce the heat to maintain a gentle simmer and poach for 8 minutes, or until the fish flakes easily.
– Remove the fish, discard the skin, and flake the flesh into large pieces.
– Reserve ½ cup of the poaching liquid for later use.
Cook the Rice:
– Add the uncooked rice to the remaining poaching liquid in the saucepan.
– Bring to a simmer over high heat.
– Cover with a lid, reduce the heat to low, and cook for 13 minutes.
– Remove from heat and let it rest, covered, for 10 minutes.
– Fluff the rice with a fork.
Prepare the Curried Butter:
– While the rice is resting, melt the butter in a large skillet over medium-high heat.
– Add the curry leaves and cardamom pods; sauté for 30 seconds.
– Add the diced onion and minced garlic; cook until the onion is browned at the edges, about 5 minutes.
– Stir in the curry powder and turmeric powder; cook for an additional minute.
Combine and Serve:
– Add the cooked rice to the skillet with the curried butter; toss to coat evenly.
– Pour in the reserved ½ cup of poaching liquid; mix well to moisten the rice.
– Stir in the thawed peas and most of the chopped coriander, reserving some for garnish.
– Gently fold in the flaked fish, being careful to keep some pieces in large chunks.
– Transfer the kedgeree to a serving platter or individual plates.
– Top with the halved or quartered hard-boiled eggs and garnish with the remaining coriander.
Notes
Optional Ingredients:
– The addition of curry leaves enhances the flavor but can be omitted if unavailable.
Fish Alternatives:
– Smoked cod can be substituted for smoked haddock if preferred.
Storage Instructions:
– Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Cook techniques
Poaching Fish
Poaching fish involves gently cooking it in liquid, which helps retain moisture and flavor. Use a large saucepan with boiling chicken stock, adding the fish and simmering it until it flakes easily.
Cooking Rice
To cook rice, use the liquid from poaching the fish. Bring it to a simmer, cover, and reduce heat to low. Allow the rice to cook undisturbed, then let it rest for fluffiness.
Preparing Curried Butter
Curried butter is made by melting butter in a skillet and infusing it with spices. Sauté curry leaves, cardamom, onions, and garlic until fragrant, then add curry and turmeric powder.
Combining Ingredients
When combining cooked rice and curried butter, toss the rice to evenly coat it. Add in reserved poaching liquid and other ingredients gently to maintain texture, especially flaked fish.
Garnishing and Serving
Garnishing is an essential step for presentation. Top the dish with hard-boiled eggs and fresh coriander before serving to enhance visual appeal and flavor.
FAQ
Can I use different types of fish?
Yes, you can substitute smoked haddock or cod with other types of smoked fish, such as salmon or trout, depending on availability and preference.
What can I use instead of chicken stock?
If you prefer, vegetable stock can be used as a substitute for chicken stock to keep the dish vegetarian while still providing depth of flavor.
Is it possible to make this dish vegan?
Yes, you can replace the fish with tempeh or tofu and use vegetable stock while omitting the eggs and butter or replacing them with plant-based alternatives.
How do I store leftovers?
Leftovers should be cooled and stored in an airtight container in the refrigerator, where they can last for up to 3 days. Reheat thoroughly before serving.
Can I make this dish ahead of time?
Yes, you can prepare the components in advance—poach the fish, cook the rice, and prepare the curried butter. Combine and heat just before serving for the best results.
Conclusion
This smoked haddock kedgeree is a delicious and comforting dish that combines the flavors of smoked fish with fragrant spices, creating a delightful meal perfect for any occasion. The balance of saffron-hued rice, tender peas, and the richness of hard-boiled eggs makes this a satisfying and nutritious option.
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