The View From the Great Island
Kedgeree is classic British comfort food made with basmati rice, smoked fish, hard cooked eggs, and lots of exotic spices.
- 3 large eggs, boiled and quartered
- 4 cups cooked basmati (long grain) rice
- 0.33333333333333 lb smoked fish, I used salmon (buy it in a chunk, not the thin sliced kind)
- 4 tbsp butter
- 1 heaping Tbsp fresh grated ginger
- 1 medium onion (finely diced)
- 1 clove of garlic, peeled and finely chopped
- 2 tbsp curry powder
- 1 tbsp Mustard seeds
- 1 fresh hot chili, finely sliced
- 2 tomatoes (chopped)
- 1 bunch of spring onions (finely chopped)
- Lemon juiced
- 2 handfuls of fresh cilantro (chopped)
- salt and fresh pepper to taste
- 1 cup whole milk yogurt for serving
- Melt the butter in a large pot, and saute the onion, ginger and garlic for about 5 minutes.
- Add the curry powder, 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 egg quarters, garnish with more cilantro and serve the yogurt on the side.
- Like so many dishes, kedgeree will only get better hanging out in the fridge if you want to make it ahead.