Kedgeree (British Smoked Fish Spiced Rice Dish)
Kedgeree is a British brunch dish of smoked haddock flaked into spiced rice with boiled eggs, descended from the Indian colonial-era dish khichri. The smoked fish is poached or steamed and broken into large pieces - keeping the flakes sizable preserves their texture and allows the smoky flavor to distribute through the rice in distinct pockets. Onion is sauteed in butter, then curry powder is bloomed for thirty seconds, releasing the warm aromas of cumin and turmeric into the fat, which tints and seasons every grain of rice. A squeeze of lemon juice at the end cuts through the richness of the butter and the heaviness of the spices with a bright acidity. Halved boiled eggs and chopped parsley finish the dish with contrasting texture and color.
Adjust Servings
Instructions
- 1
Hard-boil eggs, peel, and cut in halves.
- 2
Poach or steam smoked fish and flake into large pieces.
- 3
Saute onion in butter, then bloom curry powder.
- 4
Add rice and toss well, then gently fold in fish.
- 5
Finish with lemon juice and parsley, then top with eggs.
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