Kedgeree
Kedgeree is a hearty dish influenced by Anglo-Indian cuisine, featuring a blend of basmati rice, flaky salmon, boiled eggs, and aromatic curry spices. This recipe balances vibrant flavors with textures, making it a satisfying meal for any time of day.
Cook time 15 min
Prep time 15 min
Ingredients:
2 tbsp butter1 onion
2 tbsp curry powder
1 lemon
3 cups basmati rice
6 eggs
1.50 lb salmon
1/2 cup fresh parsley
Kedgeree is a flavorful and aromatic dish that has its roots in Anglo-Indian cuisine. Traditionally, it combines rice, smoked fish, eggs, and curry seasoning to create a heartwarming meal that's perfect for breakfast, lunch, or dinner. This recipe provides a delightful balance of spices, textures, and tastes that will surely satisfy your palate.
Instructions:
- Preheat oven to 375°F (190°C).
- Rinse the basmati rice thoroughly under cold water until the water runs clear.
- Finely chop the onion and parsley. Zest and juice the lemon.
- Place the salmon on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork. Season with salt and pepper before baking if desired.
- Once cooked, remove the salmon from the oven, let it cool slightly, and break into large flakes with a fork. Set aside.
- While the salmon is baking, place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat and let the eggs simmer for 10 minutes.
- Remove the eggs from the water and place them in an ice bath to cool. Once cooled, peel and roughly chop the eggs.
- In a large saucepan, melt the butter over medium heat.
- Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5-7 minutes.
- Stir in the curry powder and cook for an additional minute until fragrant.
- Add the rinsed basmati rice to the pan and stir to coat the rice with the butter and curry mixture.
- Add 6 cups of water to the pan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed. Fluff the rice with a fork.
- Gently fold the flaked salmon, chopped eggs, lemon zest, and lemon juice into the cooked rice. Mix until well combined.
- Adjust seasoning with salt and freshly ground black pepper to taste.
- Garnish with the chopped fresh parsley before serving.
- Serve warm and enjoy your delicious Kedgeree!
Kedgeree offers a delicious blend of rich and aromatic flavors that can be enjoyed at any time of day. By following this recipe, you'll be able to create a comforting and hearty dish that is both nourishing and deeply satisfying. Enjoy your homemade Kedgeree with a squeeze of fresh lemon and a sprinkle of parsley for that perfect finishing touch.
Kedgeree FAQ:
Bake the salmon in a preheated oven at 375°F (190°C) for 15-20 minutes, or until it flakes easily with a fork.
Store leftover Kedgeree in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Yes, you can substitute salmon with other flaky fish like trout or smoked haddock for a different flavor profile.
Use a large saucepan to cook the rice, as it requires enough space to allow the rice to expand while cooking.
Boil the eggs for about 10 minutes after reaching a rolling boil for hard-boiled eggs, then place them in an ice bath to stop the cooking process.
Tips:
- For the best results, use basmati rice as it provides a light and fluffy texture that complements the other ingredients.
- If you prefer a milder flavor, reduce the amount of curry powder to suit your taste.
- Consider using smoked haddock or another smoked fish as an alternative to salmon for a more traditional twist.
- Boil the eggs to your preferred level of doneness. Soft-boiled eggs add a creamy texture, while hard-boiled eggs provide a firmer bite.
- Gently flake the salmon to avoid breaking it into too small pieces, ensuring that each bite has a good mix of fish and rice.
- Feel free to add your favorite vegetables, such as peas or bell peppers, for extra color and nutrition.
- Garnish with additional fresh herbs like cilantro or mint to enhance the freshness and aroma of the dish.
Nutrition per serving
6 ServingsCalories 420kcal
Protein 33g
Carbohydrates 36g
Fiber 3.23g
Sugar 2.36g
Fat 16g
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