Classic Kedgeree Recipe

This classic kedgeree recipe is a flavorful and satisfying dish that combines smoked fish, rice, and eggs. Originating from British cuisine, it was inspired by Indian kichari, and has become a popular brunch option in many parts of the world. With a perfect balance of spices and texture, this dish is easy to make and even easier to enjoy. Serve it as a main course or a side dish, and impress your guests with this traditional and delicious recipe.

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup cooked flaked smoked fish (such as salmon or haddock)
• 2 hard-boiled eggs, chopped
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges, for serving

Directions

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, bring the water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed.
3. While the rice is cooking, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
4. Add the garlic, curry powder, turmeric, cumin, coriander, and cayenne pepper to the skillet. Stir well to coat the onions and cook for an additional minute.
5. Add the cooked rice to the skillet and stir to combine with the spices. Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld together.
6. Add the flaked smoked fish and chopped hard-boiled eggs to the skillet. Gently fold them into the rice mixture, being careful not to break up the fish too much. Cook for another 2-3 minutes until heated through.
7. Remove the skillet from the heat and sprinkle with chopped parsley. Season with salt and pepper to taste.
8. Serve the kedgeree hot, garnished with lemon wedges for squeezing over the top.
9. Enjoy!

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