Traditional Kedgeree Curried Rice (Printable Recipe)
Curried rice with smoked fish and peas for a warm, satisfying one-dish meal with British-Indian roots.
# Ingredients You'll Need:
→ Main Ingredients
01 -
12 oz smoked haddock or cod, skin removed and flaked
02 -
1 cup long grain rice, uncooked
03 -
2 tbsp unsalted butter
04 -
8 curry leaves, fresh preferred
05 -
4 green cardamom pods, lightly crushed
06 -
1 medium brown onion, finely diced
07 -
2 garlic cloves, minced
08 -
1 tbsp curry powder
09 -
1/2 tsp ground turmeric
10 -
1 cup frozen peas, thawed
11 -
3 hard-boiled eggs, halved or quartered
12 -
1/4 cup fresh coriander, chopped
13 -
3 cups chicken stock
# Steps to Follow:
01 -
Bring chicken stock to a simmer in a saucepan. Add smoked fish and gently poach for 8 minutes until it flakes easily. Remove fish and reserve 1/2 cup poaching liquid.
02 -
Cool slightly, then remove skin and flake the fish into large chunks, checking for bones.
03 -
Add rice to the remaining poaching liquid. Cover and simmer on low for 13 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with spatula.
04 -
In a skillet, melt butter. Sauté cardamom and curry leaves for 30 seconds, then add onion and garlic. Cook until soft and edges begin to brown.
05 -
Add curry powder and turmeric, stirring to bloom. Mix in cooked rice and reserved poaching liquid until evenly coated and aromatic.
06 -
Fold in peas and most coriander. Gently stir in flaked fish without breaking it. Adjust seasoning to taste.
07 -
Transfer to serving dish. Top with halved eggs and remaining coriander. Serve hot.
# Extra Tips:
01 -
Use cold rice for firmer grains if preparing ahead. Let spices bloom in butter before adding rice for enhanced flavor.
02 -
Store in airtight container for up to 3 days. Reheat gently with splash of stock or water to prevent drying.