Classic Kedgeree Rice Dish

I've made this filling Kedgeree my go-to weekend treat, bringing some British-Indian fusion to our family meals. The mix of tender smoked fish, curry-infused rice, and soft boiled eggs makes for a tasty one-pot wonder that feels both familiar and a bit fancy.

I ran into Kedgeree during a wet weekend stay in London at a cute little B&B. The owner was kind enough to share her family's way of making it, and I've been tweaking my own take ever since. Now it's what I always cook when friends come over for brunch.

What You'll Need

• Smoked haddock or cod: Gives that key savory taste that makes the whole dish work
• Long grain rice: Makes the perfect soft base that soaks up all those tasty spices
• Butter: Adds a smooth richness that ties everything together
• Curry leaves: Bring that special aroma you can't get from just using powder
• Cardamom pods: Give a hint of citrusy warmth when lightly squashed
• Brown onion: Forms the sweet base for all your spices
• Garlic: Builds important flavor in the background
• Curry powder: Adds warm, complex flavor without too much kick
• Turmeric: Gives that pretty yellow color and earthy background notes
• Frozen peas: Add pops of color and sweet freshness
• Hard boiled eggs: Give a smooth, creamy contrast to the spicy rice
• Fresh coriander: Adds a fresh, green finish to the whole dish

How To Make Kedgeree

Cook the Fish:

Start by heating chicken stock till it's just bubbling in a big pot. Drop the smoked fish in so it's mostly covered. Turn down the heat till the surface barely moves. Let it cook gently for 8 minutes until the fish breaks apart easily with a fork. This slow cooking keeps the fish tender while flavoring the stock.

Fix Up the Fish:

After cooking, move the fish to a plate to cool a bit. When you can handle it, use your fingers to peel off and throw away the skin. Break the fish into big chunks, making sure to keep some nice pieces intact. Check carefully for any leftover bones. Set it aside while you work on the rice.

Make the Rice:

Save half a cup of the fish cooking liquid for later. Put the uncooked rice straight into the remaining liquid in the same pot. Bring it to a simmer on high heat, then cover tightly and turn the heat to low. Don't touch it for exactly 13 minutes. The rice will soak up all that tasty stock.

Let the Rice Sit:

Take the pot off the heat but don't lift the lid. Let the rice finish cooking in its own steam for 10 minutes. This waiting step is key for fluffy rice. After resting, gently fluff the rice with a soft spatula to separate the grains without breaking them.

Start the Curry Mix:

While the rice sits, melt butter in a really big pan over medium-high heat. Toss in cardamom pods and curry leaves, stirring for half a minute until they smell good. Add chopped onion and garlic, cooking for 5 minutes until they start to brown at the edges. Stir often so nothing burns but you get lots of flavor.

Season the Rice:

Turn down to medium heat and add curry powder and turmeric to the butter mix, stirring right away to wake up the spices. Quickly add the cooked rice and mix until every bit is coated and yellow. Pour that saved cooking liquid over everything and mix it in. This extra moisture makes the texture just right.

Mix Everything Together:

Taste the rice and add salt if needed. Mix in the thawed peas and most of the chopped coriander, saving some for the top. Lastly, gently fold in the fish chunks, trying not to break them up too much. You want to see nice pieces of fish throughout.

Serve It Up:

Put the Kedgeree on a big serving plate or individual dishes. Top with cut hard-boiled eggs and sprinkle with the leftover coriander. Eat while it's hot.

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What I love most about this dish is how the buttery spices coat every bit of rice. The first time I made this for my British buddy James, he took one bite, closed his eyes and said it reminded him exactly of his grandma's kitchen in Yorkshire. That's when I knew Kedgeree would be staying in my regular cooking lineup.

Keeping and Warming Up

Kedgeree keeps well in the fridge for up to 3 days in a sealed container. The flavors actually get better overnight, so it's great to make ahead. When warming it up, add a little splash of water or stock so it doesn't dry out, then heat it slowly in a covered pan on low heat. You can also use the microwave with a damp paper towel on top to keep the moisture in. For best results, store any leftover eggs separately and only add them when you're reheating.

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Other Fish Options

While old-school Kedgeree uses smoked haddock or cod, you can switch it up easily. Smoked trout or salmon work really well and give a fuller flavor. If you don't have smoked fish, you can cook fresh white fish in the stock with a teaspoon of smoked paprika for that smoky taste. In a rush, even good canned tuna works fine mixed in after the rice is done. No matter which fish you pick, try to keep big flakes so you get nice chunks throughout the dish.

What To Serve With It

Kedgeree works great all by itself or with simple sides that go well with its rich flavors. A side of cool cucumber raita or plain yogurt helps balance the warm spices. For a bigger meal, add some warm naan bread or buttered toast. A simple green salad with lemon dressing gives a fresh contrast. For an authentic British-Indian touch, put out some mango chutney and crispy poppadoms on the side.

Where Kedgeree Came From

Kedgeree shows how food ideas traveled between Britain and India during colonial times. It started as the Indian dish "khichdi" - just rice and lentils cooked together. British people coming back from India brought the idea home but added smoked fish to make it their own. By Victorian times, wealthy British homes were serving it for breakfast, often as the first dish at fancy country house morning meals. It's a perfect example of how foods from around the world have changed British cooking over the years, creating something new that honors both food traditions.

Frequently Asked Questions

→ What's the best type of fish for this dish?

Smoked haddock or cod are the traditional choices, but smoked salmon or any firm smoked fish works well too.

→ Is it necessary to use curry leaves?

No, they're optional. You can leave them out or swap them for bay leaves for a subtler touch of flavor.

→ Why is poaching fish important?

It keeps the fish juicy and full of flavor, and the poaching liquid doubles as a tasty cooking base for the rice.

→ Can I make this in advance?

Sure! Prepare it ahead, then reheat it gently with a splash of stock or water to keep it nice and moist.

→ Are there vegetarian options?

Absolutely! Swap the smoked fish with some smoked tofu or roasted veggies, and use vegetable stock instead of chicken broth.

→ How do I stop the rice from getting mushy?

Cook the rice over low heat, give it time to rest, and fluff it up gently before mixing it with everything else.