Kedgeree
Enjoy the delightful fusion of flavors in this Kedgeree recipe! Made with buttery onions, aromatic curry powder, zesty lemon, fluffy basmati rice, perfectly boiled eggs, tender salmon, and fresh parsley. This comforting dish is easy to prepare and perfect for any meal.
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!
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.
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.
Nutrition per serving
6 ServingsCalories 420kcal
Protein 33g
Carbohydrates 36g
Fiber 3.23g
Sugar 2.36g
Fat 16g
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