Kedgeree is a classic dish that combines the rich flavours of smoked haddock with aromatic basmati rice and a blend of warm spices. This recipe is a perfect way to start your day with a hearty breakfast or enjoy a comforting dinner. Adding soft-boiled eggs, fresh parsley, and a squeeze of lemon adds a refreshing touch to this already flavorful dish. Kedgeree is not just a meal; it’s an experience that brings a taste of tradition to your table.
About the Recipe
Kedgeree is a dish that combines the best British and Indian culinary traditions. The combination of smoked haddock, basmati rice, and a blend of spices creates a unique and flavorful experience. The origins of Kedgeree can be traced back to the British Raj in India, where it evolved from the Indian dish “khichdi.” This recipe” provides” detailed instructions and tips to help you create the perfect Kedgeree, ensuring a delicious and satisfying meal every time. Whether you’re looking for a breakfast idea or a comforting dinner, Kedgeree is a dish you’ll want to try.
You’ll Love This Recipe
You’ll love Kedgeree. You’ll be a unique blend of flavours and textures. The smoky haddock, aromatic rice, and warm spices create a comforting and satisfying dish that’s easy to prepare. Adding soft-boiled eggs and fresh parsley adds a delightful touch, giving each bite a flavour. This recipe is perfect for those who enjoy experimenting with new dishes and flavours, offering a delicious and comforting meal that’s sure to become in your kitchen.
Kedgeree
Cooking Tips
For the best results, use high-quality smoked haddock and basmati rice. Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture. Cook the rice in chicken stock for added depth of flavour. After cooking, fluff the rice with a fork to keep it light and airy. Please don’t skip the step of boiling the eggs, as they add a creamy texture that complements the smoky and spicy flavours of the dish.
Cultural Context
Kedgeree has its roots in the British colonial period in India, where it was adapted from the Indian dish “khichdi.” Traditionally “ly, it was served as a breakfast dish, but over time, it has become a popular choice for any meal. The combination of British and Indian culinary traditions in Kedgeree reflects the cultural exchange during the colonial period, making it a dish with rich historical significance.
Serving and Storing Suggestions
Kedgeree is best served hot, garnished with fresh parsley and lemon wedges. This recipe serves 4-6 people and takes about 30 minutes to prepare and cook. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the Kedgeree in a pan over low heat, adding a splash of water or stock to keep it moist.
Other Similar Recipes
- Biryani
- Jambalaya
- Paella
- Risotto
- Pilaf
Nutrient Benefits
The smoked haddock in Kedgeree is an excellent source of lean protein and omega-3 fatty acids, which are beneficial for heart health. Basmati rice provides complex carbohydrates, giving you sustained energy. The spices, like turmeric and garam masala, have anti-inflammatory properties and aid digestion. Eggs add a lot of protein and essential vitamins, making this dish nutritious.
Kedgeree
Ingredients
- 500 gms Basmati Rice (washed, drained)
- Two large or four small Haddock Fillets (smoked, skinned.)
- 2 tbsp Garam Masala Powder
- 2 tsp Turmeric Powder
- 1 litre lChicken Stock
- 2 Onions (finely chopped)
- 2 to 3 tbsp Butter
- 5 to 6 Eggs (soft-boiled, shelled, halved)
- Lemon Wedges to serve
- Parsley (a few sprigs)
Instructions
- Heat 2 tbsp butter in a pan over medium heat.
- Add the onions and sauté for 10 minutes or until soft.
- Add the basmati rice, garam masala powder, and turmeric powder. Stir well and cook for 3-4 minutes.
- Pour the chicken stock, cover the pan with a lid, and simmer for 15 minutes.
- Place the haddock fillets on top, add a little butter, cover, and cook for another 5 minutes or until the liquid is absorbed and the rice is cooked.
- Gently fluff the rice with a fork.
- Garnish with soft-boiled eggs, lemon wedges, and parsley.
- Serve hot.
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Frequently Asked Questions
What is the origin of Kedgeree?
Kedgeree originated from the Indian dish “khichdi,” a “mixture “of rice and lentils. During the British colonial period in India, the British adapted this dish to include smoked fish, typically haddock, and spices like garam masala and turmeric. Over time, it became a famous British breakfast dish and evolved into the Kedgeree we know today.
Can I use a different type of fish for Kedgeree?
Yes, you can use other types of smoked fish if haddock is unavailable. Smoked salmon, trout, or mackerel can be suitable substitutes. The key is to use a fish with a smoky flavour to complement the spices and rice. If you prefer a milder taste, you can also use fresh fish, but it may alter the traditional flavour profile of the dish.
How do I make soft-boiled eggs for Kedgeree?
Bring a pot of water to a boil t:
- Bring perfect soft-boiled eggs.
- Gently lower the eggs into the water and cook for 6-7 minutes for a soft yolk.
- Emove the eggs from the boiling water and immediately place them in an ice bath to stop cooking.
Once cooled, peel the eggs and halve them before adding them to the Kedgeree.
Can Kedgeree be made vegetarian?
Yes, Kedgeree can be made vegetarian by omitting the smoked fish and using vegetable stock instead of chicken stock. To make the dish more nutritious and flavorful, you can add vegetables like peas, carrots, and bell peppers. Another option is to include paneer or tofu for added protein and texture.
How should I store and reheat Kedgeree leftovers?
Store any leftover Kedgeree in an airtight container in the refrigerator for up to 2 days. To reheat, place the Kedgeree in a pan over low heat, adding a splash of water or stock to keep it moist. Stir occasionally until heated through. Avoid using a microwave for reheating, as it can dry out the rice.
