Kedgeree Curried Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup frozen peas, defrosted
02 -
500g (1 lb) cod or smoked haddock, keep the skin on
03 -
4 cups (1 litre) chicken broth, low-sodium
04 -
2 1/4 cups uncooked long grain rice
05 -
75g plain butter
06 -
15 curry leaves (use if you can)
07 -
6 green cardamom pods, slightly crushed
08 -
1 brown onion, finely chopped
09 -
2 garlic cloves, chopped finely
10 -
2 tsp mild or spicy curry powder
11 -
1/2 tsp ground turmeric
12 -
1/2 cup fresh coriander, roughly torn
13 -
3 hard-boiled eggs, cut into halves or quarters
# Instructions:
01 -
Heat the chicken broth in a big pot until it boils. Add the fish and lower the heat so it simmers gently. Let it cook for 8 minutes, or until you can easily flake it with a fork. Transfer the fish to a plate and set it aside.
02 -
Once the fish cools down, gently take off the skin with a small knife. Check for bones, then break the fish into larger chunks.
03 -
Scoop out 1/2 cup of the broth you poached the fish in, and keep it aside to pour over the rice later.
04 -
Pour the leftover poaching liquid into the saucepan with the rice. Bring it to a boil, cover it with a lid, then turn the heat down low. Cook for 13 minutes straight.
05 -
Take the saucepan off the stove. With the lid still on, leave it to rest for 10 minutes. Use a spatula to fluff up the grains.
06 -
Melt the butter over medium-high heat in a skillet. Add the curry leaves and cardamom and stir for 30 seconds. Toss in the onion and garlic, stirring for about 5 minutes until you see browning on the edges.
07 -
Turn the heat down to medium. Add turmeric and curry powder to the pan, stirring it in. Then pour in the cooked rice, stirring it to coat in the butter mix. Drizzle the 1/2 cup of saved broth over and stir again.
08 -
Give the rice a taste and add a little salt if it needs a flavor boost, depending on how salty the broth was.
09 -
Mix the peas and most of the coriander into the rice. With care, fold in the fish, keeping the flakes in larger pieces when possible.
10 -
Spoon the rice mix onto a platter or plates. Add the boiled egg pieces on top, and sprinkle with the rest of the coriander. Serve it right away.
# Notes:
01 -
Use mild curry powder for less heat, or go for spicy if you want it hotter.
02 -
If curry leaves are unavailable, you can skip them, but they do add nice flavor.