Traditional Kedgeree
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Nutritional Guidelines (per serving) | |
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412 | Calories |
19g | Fat |
20g | Carbs |
39g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 412 |
% Daily Value* | |
Total Fat 19g | 24% |
Saturated Fat 10g | 49% |
Cholesterol 308mg | 103% |
Sodium 1063mg | 46% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 3g | 11% |
Total Sugars 3g | |
Protein 39g | |
Vitamin C 9mg | 46% |
Calcium 201mg | 15% |
Iron 4mg | 22% |
Potassium 823mg | 18% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Kedgeree is a rice and smoked fish dish that originated in colonial India and is now a cherished and popular British recipe. Kedgeree began its life during the time of the British Raj as khichdi—a dish from the Ayurvedic khichari diet that included spices, fried onions, ginger, and lentils. Those returning from their time in the subcontinent brought the dish to Britain, where it quickly became a national staple, with the lentils usually left out of the preparation. From a humble rice and lentils dish, it slowly changed into what we know today, which includes smoked fish.
This tasty and hearty recipe is packed with flavors due to the smoked haddock, curry, aromatic cardamom, and fragrant parsley. Kedgeree is eaten hot or cold, and it's traditionally considered a breakfast dish but is also enjoyed as lunch or dinner. Ready in under one hour, this tasty meal is a great option for a family dinner because it's filling, comforting, and made with fresh and wholesome ingredients.
Ingredients
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4 large eggs, fresh and free range
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2/3 cup basmati rice
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1/2 pint water, cold
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Kosher salt, to taste
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1 pound smoked haddock
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7 ounces milk
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2 ounces butter
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2 large onions, peeled and finely sliced
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4 teaspoons curry powder
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2 bay leaves
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1/2 lemon, juiced
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Freshly ground black pepper, to taste
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1/2 ounce flat-leaf parsley, finely chopped, garnish
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Lemon wedges, optional
Steps to Make It
Note: While there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Cook the Eggs
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Gather the ingredients.
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Bring a small saucepan of water to boil, add the eggs, and lower the heat to a gentle simmer for 3 minutes.
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Remove the pot from the heat, cover with a tight-fitting lid, and leave to rest for 10 minutes.
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Remove the eggs from the water, peel, and set aside.
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Make the Rice
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In a large saucepan, add the rice, cold water, and a pinch of salt. Bring to a boil, turn down the heat to a simmer, and allow to cook with the lid on for 5 minutes. Remove the pan from the heat and keep it covered for an additional 10 minutes.
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Cook the Fish
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Place the fish in another large saucepan and cover it with the milk. If the milk doesn't entirely cover the fish, add a little bit of boiling water until all of the fillets are submerged in liquid.
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Bring the fish to a boil, turn down the heat, and cook, uncovered, for 6 minutes or until the thickest part of the fish turns opaque.
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Take the fish out of the milk and carefully remove any skin or bones. Flake the fish into large chunks and set aside. Discard the milk.
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Assemble the Kedgeree
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In a large and roomy pan or casserole dish, melt the butter, add the onions, and cover with a lid. Cook, gently stirring occasionally, until the onions are soft, approximately 10 minutes.
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Add the curry powder, cardamom, and bay leaves to the soft onions and cook for 2 minutes. Add the prepared rice and stir well. It should be a lovely golden color throughout.
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Add the cooked, flaked fish to the rice and onions.
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Quarter the cooked eggs and add all but 4 quarters to the rice. Gently stir the mixture.
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Add the lemon juice, season with a little salt and pepper, and stir again.
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Sprinkle with the chopped parsley and garnish with the remaining eggs and lemon wedges, if using.
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Serve and enjoy.
How to Store Kedgeree
- Because the dish has eggs and fish, items that spoil rapidly, the best course of action is to put any leftovers or unused portions in the fridge within an hour of making it. Keep in an airtight container and use within a day or two of preparation. Be sure the rice is hot all the way through before serving the leftovers.
- If you are freezing the kedgeree, portion the leftovers and place in freezer bags. Do not freeze any of the hard-boiled eggs. Take out as much air as you can from the bags and place them in the freezer. When reheating, be sure the rice is hot all the way through. Make fresh hard-boiled eggs to garnish.
- Never reheat cooked rice more than once.
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