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.
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.
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.
- 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.
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