Kedgeree – British Curried Rice and Fish Recipe

Introduction

Kedgeree is a classic British dish combining curried rice with smoked fish for a comforting and flavorful meal. This recipe blends fragrant spices, tender fish, and vibrant peas for a satisfying dish perfect any time of day.

Ingredients

• 4 cups (1 litre) low-sodium chicken stock or broth
• 500g (1 lb) smoked haddock or cod, skin-on (or other smoked fish)
• 2 1/4 cups long grain rice, uncooked
• 75g (5 tbsp) unsalted butter
• 15 curry leaves (optional)
• 6 green cardamom pods, lightly crushed
• 1 brown onion, diced
• 2 garlic cloves, finely minced
• 2 tsp curry powder (mild or spicy as preferred)
• 1/2 tsp turmeric powder
• 1 cup frozen peas, thawed
• 1/2 cup coriander/cilantro leaves, roughly chopped (or substitute green onion or parsley)
• 3 hard boiled eggs, halved or quartered (cook for 9 minutes)

Instructions

1. Step 1: Bring the chicken stock to a boil in a large saucepan. Add the fish so it is just submerged, then reduce the heat so the stock barely ripples. Poach gently for 8 minutes or until the fish flakes apart. Remove fish onto a large plate.
2. Step 2: When cool enough to handle, carefully discard the skin using a butter knife and flake the fish into large pieces, checking for any bones.
3. Step 3: Reserve 1/2 cup of the poaching liquid and set aside for later to moisten the rice.
4. Step 4: Add the uncooked rice to the remaining poaching liquid in the saucepan. Bring to a simmer over high heat, cover with a lid, reduce heat to low, and cook for 13 minutes.
5. Step 5: Remove the saucepan from heat, keep the lid on, and let the rice rest for 10 minutes. Fluff the rice gently with a rubber spatula.
6. Step 6: While the rice rests, melt the butter in a large non-stick skillet over medium-high heat. Add the cardamom pods and curry leaves, stirring for 30 seconds. Add the onion and garlic, sautéing for 5 minutes until the edges brown.
7. Step 7: Lower the heat to medium. Stir in the curry powder and turmeric, then add the rice. Toss the rice in the spiced butter until evenly coated and yellow. Pour in the reserved 1/2 cup poaching liquid and mix to moisten the rice.
8. Step 8: Taste the rice and season with salt if needed. If using store-bought stock, additional salt may not be necessary.
9. Step 9: Stir in the peas and most of the coriander, reserving some for garnish. Gently fold in the flaked fish, keeping some pieces large.
10. Step 10: Serve the kedgeree on a large platter or individual plates. Top with the boiled egg halves and garnish with the remaining coriander. Enjoy!

Tips & Variations

• Use mild or spicy curry powder to control the heat level to suit your taste.
• If you can’t find curry leaves, substitute with bay leaves or omit them; the dish will still be delicious.
• For a vegetarian version, replace fish with smoked tofu and use vegetable stock.
• Adding a squeeze of lemon juice just before serving can brighten the flavors.

Storage

Store leftover kedgeree in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave until warmed through, adding a splash of water or stock to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, smoked cod or other smoked white fish work well. Make sure the fish is firm and can flake easily.

Is kedgeree traditionally served for breakfast?

Yes, kedgeree has origins as a breakfast dish in Britain, but it also makes a great lunch or dinner.

Kedgeree – British Curried Rice and Fish Recipe

Print Recipe

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4.4 from 125 reviews

Kedgeree is a classic British dish combining fragrant curried rice with smoky poached fish, accented by aromatic spices, peas, and garnished with hard-boiled eggs and fresh herbs. This comforting and flavorful meal is perfect for brunch or dinner, offering a harmonious blend of Indian-inspired flavors with traditional British ingredients.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Fish & Stock

• 4 cups / 1 litre chicken stock or broth, low-sodium
• 500g / 1 lb smoked haddock or cod, skin-on (or other smoked fish)

Rice

• 2 1/4 cups long grain rice, uncooked

Curried Butter & Spices

• 75g / 5 tbsp unsalted butter
• 15 curry leaves (optional)
• 6 green cardamom pods, lightly crushed
• 1 brown onion, diced
• 2 garlic cloves, finely minced
• 2 tsp curry powder (mild or spicy as preferred)
• 1/2 tsp turmeric powder

Additional Ingredients

• 1 cup frozen peas, thawed
• 1/2 cup coriander/cilantro leaves, roughly chopped (or substitute green onion or parsley)
• 3 hard boiled eggs, halved or quartered (boiled for 9 minutes)

Instructions

1. Poach fish: Bring chicken stock to a boil in a large saucepan or small pot. Place the smoked fish in the stock, ensuring it is nearly submerged. Reduce the heat so the stock is just simmering gently and poach the fish for about 8 minutes until it flakes easily. Remove the fish and set aside on a large plate.
2. Flake fish: Once cool enough to handle, carefully discard the skin by gently scraping it off with a butter knife. Flake the fish into large pieces, checking carefully for any bones to remove.
3. Reserve stock: Measure out 1/2 cup of the poaching liquid and set it aside for later to add moisture and flavor to the rice.
4. Cook rice: Add the uncooked rice into the remaining poaching liquid in the saucepan. Bring to a simmer over high heat, then cover with a lid and reduce heat to low. Cook the rice gently for 13 minutes until tender.
5. Rest rice: Remove the saucepan from heat but keep the lid on. Allow the rice to rest and steam for 10 minutes. Fluff the rice gently using a rubber spatula to separate the grains.
6. Prepare curried butter base: While the rice rests, melt the butter in a very large (30cm/12″) non-stick skillet or pot over medium-high heat. Add the crushed cardamom pods and curry leaves (if using), stirring for about 30 seconds to release their aroma. Add the diced onions and minced garlic and sauté for 5 minutes until the edges start to brown, stirring regularly to prevent burning.
7. Toss rice with spices: Reduce heat to medium. Stir in the curry powder and turmeric powder until fragrant. Add the cooked rice to the spiced butter mixture and toss thoroughly so all the rice is evenly coated and turns a bright yellow. Pour over the reserved 1/2 cup of poaching stock to moisten the rice, tossing again to combine.
8. Season rice: Taste the rice for seasoning. If using low-sodium packet stock, the natural saltiness might be sufficient. Otherwise, season with salt to taste and mix well.
9. Add peas and fish: Stir the thawed peas and most of the chopped coriander through the rice mixture. Gently fold in the flaked smoked fish, being careful to preserve some larger chunks for texture and presentation.
10. Serve: Spoon the kedgeree onto a large serving platter or distribute onto individual plates. Top with halved or quartered hard-boiled eggs and garnish with the remaining coriander leaves. Serve immediately and enjoy this flavorful, comforting dish.

Notes

• You can substitute smoked haddock with smoked cod or other smoked fish varieties.
• Curry leaves are optional but add a wonderful aroma and authentic flavor.
• Lightly crushing the cardamom pods releases their essential oils and deepens the flavor.
• Ensure fish is just gently poached to keep it moist and flaky.
• Using low-sodium chicken stock helps control the salt level in the dish.
• Hard boiling eggs for 9 minutes yields a firm but creamy yolk perfect for this recipe.

Keywords: Kedgeree, curried rice, smoked fish, British recipe, comfort food, curried rice and fish, poached fish, easy dinner, brunch recipe