Kedgeree

4.45 from 18 votes

Kedgeree is classic British comfort food made with basmati rice, smoked fish, hard cooked eggs, and lots of exotic spices --- it's versatile, too, eat it for breakfast, brunch, lunch, or dinner!

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Main Course

Cuisine: British

Servings: servings

Calories: 357kcal

Author: Sue Moran

Ingredients

4 large eggs, boiled and halved
4 cups cooked basmati rice (jasmine rice will also work)
1/2 - 3/4 lb smoked fish, I used salmon. Note: you want hot smoked fish, not cold smoked. Hot smoked fish is sold in chunks. And feel free to use up to a pound of fish for a heartier meal.
4 Tbsp butter
1 Tbsp fresh grated ginger, feel free to add more to taste
1 medium white onion, finely diced
2 cloves garlic, minced
2 Tbsp curry powder
1 Tbsp yellow or brown mustard seeds
1 tsp ground coriander, optional
1 tsp ground cumin, optional
1 fresh hot chili, finely sliced
2 tomatoes, chopped
1 bunch spring onions, thinly sliced
juice of 1 lemon
2 handfuls of fresh cilantro, roughly chopped
salt and fresh pepper to taste

US Customary - Metric

Instructions

Melt the butter in a large pot, and saute the onion, ginger and garlic for about 5 minutes.
Add the curry powder, optional spices, fresh chili and mustard seeds and cook for a few more minutes.
Add the tomatoes, spring onions and lemon juice.and heat through.
Add the rice to the pan and then the fish, breaking it into large flakes as you do. Add in the cilantro, reserving a bit for a garnish. Stir gently to mix everything together and heat through.
Season with salt and fresh black pepper, and taste it to see if you need more lemon juice; rice dishes need lots of seasoning.
Top the kedgeree with the eggs, garnish with more cilantro. Serve with creamy yogurt.
Like so many dishes, kedgeree will only get better hanging out in the fridge if you want to make it ahead.

Nutrition