Kedgeree
by
Daniel Burns
This recipe is delicious and enjoyable to make. Not only does it mix the flavor of the curry with the smokiness of the fish, but it also has the spiciness from the jalapeño and the richness of the egg yolk. All those different flavors make this dish a true winner.
Adapted from the Indian dish "khichari" and popularized in Scotland, the kedgeree can be eaten hot or cold as a lunch or as a dinner treat. Smoked haddock is traditionally used, but you can replace it with your favorite smoked fish.
- Level
Basic
- Cooking
45m
- Overral
1h+
- Ready
Jasmine Rice
1½ cupsSmoked White Fish
150gGinger
1 thumbShallot
1Garlic
1 cloveChicken Broth
1½ cupsCurry Powder
1tbspJalapeño Pepper
½Lemon
½Parsley
2tbspApple Cider Vinegar
3tbspEgg
6Black Pepper
to tasteSalt
to tasteWater
1½ cupsBay Leaf
1
Jasmine Rice
1½ cupsSmoked White Fish
150gGinger
1 thumbShallot
1Garlic
1 cloveChicken Broth
1½ cupsCurry Powder
1tbspJalapeño Pepper
½Lemon
½Parsley
2tbspApple Cider Vinegar
3tbspEgg
6Black Pepper
to tasteSalt
to tasteWater
1½ cupsBay Leaf
1
Kedgeree
Daniel Burns
Trim and peel 1 shallot
Finely mince the shallot
Peel 1 thumb of ginger
Finely mince the ginger
Peel 1 garlic clove
Crush and finely mince the garlic
Trim, scrape the seeds, and finely mince ½ jalapeño pepper
Finely chop 2tbsp of parsley
Peel the skin from 150g of smoked white fish and remove any bones
Make an ice bath in a medium bowl
Fill a medium-sized pot most of the way with water
Add 3tbsp of apple cider vinegar. Bring to a boil over medium-high heat
Gently place 6 eggs in the boiling water. Cook for 6 minutes until soft boiled. Transfer the eggs to the ice bath
Place a medium-sized pot on the stove and turn on the heat to medium-high. Drizzle with olive oil to coat the bottom of the pot
Add ¼cup of the minced shallots and cook until translucent
Add 2tbsp the minced ginger and stir
Add the minced garlic and stir
Add 1tbsp of curry powder. Stir to combine
Add 1½cups of jasmine rice. Stir to coat the rice with the ingredients
Add a mixture of 1½cups of chicken broth and 1½cups of water to the pan
Add salt to taste
Add 1 bay leaf and bring to a boil
Reduce the heat to medium-low to simmer. Put a lid on and cook for 12m until the liquid is absorbed and the rice is tender but still has some bite. Turn off the heat and fluff the rice
Peel the eggs
Fold in the smoked whitefish into the rice and stir to combine, slightly breaking up the fish
Add the minced jalapeño and the chopped parsley. Mix to combine
Squeeze the juice from ½ lemon into the rice
Season with salt and black pepper to taste. Mix to combine
Spoon the rice into a bowl to serve
Add a soft boiled egg on top and slice it in half. Season with a pinch of salt. The kedgeree is ready
Eat either hot or cold as a lunch, as a brunch, or even as a light dinner treat. Enjoy!