Kedgeree: A Classic British-Indian Fusion of Spiced Rice, Smoked Fish, and Eggs

Kedgeree: A Classic British-Indian Fusion of Spiced Rice, Smoked Fish, and Eggs

Kedgeree is a traditional British dish that finds its origins in India, dating back to the colonial era. This hearty and flavorful fusion of spiced rice, smoked fish, and boiled eggs has become a beloved comfort food. It perfectly marries the aromatic spices of Indian cuisine with the subtler flavors of British fare.

Ingredients:

– 200g smoked haddock fillets
– 150g basmati rice
– 2 hard-boiled eggs, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1 yellow bell pepper, diced
– 50g frozen peas
– 1 tbsp curry powder
– 1 tsp ground turmeric
– 1 tsp ground coriander
– 500ml vegetable stock
– 2 tbsp fresh parsley, chopped
– Juice of 1 lemon
– 2 tbsp butter
– Salt and pepper, to taste

Instructions:

1. Prepare the Smoked Haddock: In a large pan, place the smoked haddock fillets and cover with water. Simmer gently for about 10 minutes or until the fish is cooked through and flakes easily. Remove the fish from the pan, let it cool slightly, then flake it into large chunks. Set aside.

2. Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, add the rice and vegetable stock. Bring to a boil, then reduce the heat, cover, and simmer for about 10-12 minutes until the rice is tender and the liquid is absorbed. Set aside and keep warm.

3. Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Add the finely chopped onion, garlic, and grated ginger. Sauté for about 5 minutes until the onion becomes soft and translucent.

4. Add Spices and Vegetables: Stir in the curry powder, ground turmeric, and ground coriander. Cook for another 2 minutes until the spices are fragrant. Add the diced yellow bell pepper and frozen peas to the skillet, and cook for about 5 minutes until they are tender.

5. Combine Rice and Fish: Gently fold the cooked rice into the skillet with the vegetables and spices. Add the flaked smoked haddock and the chopped hard-boiled eggs. Mix well to combine all the ingredients and heat through. Season with salt and pepper to taste.

6. Finish with Lemon Juice and Parsley: Just before serving, stir in the fresh lemon juice and chopped parsley. This will add a fresh and zesty flavor to your kedgeree.

7. Serve: Serve the kedgeree hot, garnished with extra chopped parsley and lemon wedges on the side for extra zing.

Enjoy this delightful and aromatic dish that brings together the best of British and Indian culinary traditions!