The dish kedgeree has a rich history that intertwines the culinary traditions of India and Britain, originating from the Indian dish 'khichri'. Today, it's a beloved British breakfast or brunch meal, particularly known for its comforting qualities. In this guide, we will walk you through 5 easy steps to ensure you make perfect kedgeree every time. Whether you're a seasoned cook or a novice, these steps will guarantee delicious results.
Step 1: Gather Your Ingredients
First things first, you need to assemble the following ingredients:
- 250g smoked haddock fillet
- 250ml milk
- 1 bay leaf
- 3 large eggs
- 300g basmati rice
- 2 tbsp butter
- 1 onion, finely chopped
- 1 clove of garlic, minced
- 1 tsp curry powder
- 1⁄2 tsp turmeric
- Juice of 1 lemon
- A handful of fresh parsley, chopped
- 2 spring onions, chopped
- Salt and pepper to taste
🍲 Note: For a variation, try using different types of fish or even leftover salmon to give your kedgeree a personal touch.
Step 2: Prepare the Fish and Eggs
Start by poaching the smoked haddock:
- Place the haddock in a pan, cover with milk, add the bay leaf, and gently simmer for about 10 minutes.
- Meanwhile, place the eggs in boiling water and cook for 6 minutes for a soft center or 8 for hard-boiled. Once done, cool them down with cold water, peel, and roughly chop.
👩🍳 Note: Save the poaching milk for cooking rice; it adds a subtle flavor to the dish!
Step 3: Cook the Rice
To achieve fluffy, aromatic rice:
- Rinse your basmati rice under cold water until the water runs clear.
- In a saucepan, bring the reserved milk and additional water (if needed) to a boil, then add the rinsed rice.
- Season with salt, cover, and reduce to a simmer for about 15 minutes or until rice is cooked through.
Step 4: Sauté the Aromatics
Now to bring depth to your kedgeree:
- Melt butter in a large pan over medium heat, add onions, and cook until they are soft and translucent.
- Add minced garlic, followed by curry powder and turmeric. Cook for another minute or so, stirring to prevent the spices from burning.
🔥 Note: Adjust the curry powder according to your taste; for a milder flavor, use less, or if you like it spicy, add more!
Step 5: Combine and Serve
Here comes the moment to unite all the components:
- Once the rice is cooked, drain any excess liquid and add it to the pan with the sautéed onions.
- Flake the poached haddock into the rice, discarding the skin and bones. Mix gently to combine.
- Add the chopped eggs, lemon juice, parsley, and spring onions. Stir everything together over low heat.
- Season to taste with salt and pepper.
As you follow these steps, you'll have crafted a kedgeree that balances the rich flavors of smoked fish with the aromatic spices and fluffy rice. Perfect for a lazy brunch or an elegant dinner, this dish highlights the beauty of culinary fusion.
Can I prepare Kedgeree in advance?
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Yes, you can make kedgeree ahead of time, but it’s best to cook the rice just before serving to keep its texture. The fish, eggs, and sautéed aromatics can be prepared in advance and assembled when ready to serve.
What can I use if I don’t have smoked haddock?
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Smoked mackerel, salmon, or any other smoked white fish can be a great alternative. Just be mindful of their saltiness and adjust seasoning accordingly.
How do I store leftovers?
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Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in the microwave or on the stove, adding a splash of milk or water to keep it from drying out.
