Kedgeree British Curried Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups (1 litre) low-sodium chicken stock
02 -
500g (1 lb) smoked haddock or cod, skin-on
03 -
2 1/4 cups long grain rice, uncooked
04 -
75g unsalted butter
05 -
15 curry leaves (optional)
06 -
6 green cardamom pods, lightly crushed
07 -
1 brown onion, diced
08 -
2 garlic cloves, finely minced
09 -
2 tsp curry powder
10 -
1/2 tsp turmeric powder
11 -
1 cup frozen peas, thawed
12 -
1/2 cup fresh coriander leaves, roughly chopped
13 -
3 hard-boiled eggs, halved or quartered
# Instructions:
01 -
Bring chicken stock to a boil in a large saucepan. Place the fish in the stock and adjust the heat to maintain a gentle simmer. Poach for 8 minutes or until the fish flakes apart. Remove the fish and set aside on a large plate.
02 -
Once cooled, discard the fish skin by gently scraping it off with a butter knife. Flake the fish into large pieces and check for any bones.
03 -
Measure out 1/2 cup of the poaching liquid and set it aside to drizzle over the rice later.
04 -
Add the rice to the remaining poaching liquid in the saucepan. Bring to a simmer over high heat, cover with a lid, then reduce the heat to low. Cook for 13 minutes.
05 -
Remove the saucepan from the stove and let the rice rest with the lid on for 10 minutes. Fluff the rice using a rubber spatula.
06 -
Melt the butter in a large skillet over medium-high heat. Add the cardamom pods and curry leaves, stirring for 30 seconds. Add the diced onion and garlic, and sauté for 5 minutes or until browning at the edges.
07 -
Lower the heat to medium. Stir in the curry powder and turmeric. Add the cooked rice and toss in the spiced butter until evenly coated. Pour over the reserved 1/2 cup of poaching stock and mix through.
08 -
Taste the rice and season with salt if required (depending on the saltiness of the stock). Mix the rice well.
09 -
Stir in the peas and most of the coriander. Gently fold in the flaked fish, keeping some pieces in large chunks.
10 -
Spoon the rice onto a large serving platter or individual plates. Top with boiled egg halves and garnish with the remaining coriander. Serve immediately.
# Notes:
01 -
Use mild curry powder for a less spicy version, or spicy curry powder for extra heat.
02 -
Curry leaves enhance the dish's flavor but are optional if they are unavailable.