Kedgeree: British Curried Rice and Fish Recipe

Introduction

Kedgeree is a comforting British dish that combines curried rice with smoky fish and fragrant spices. It’s a flavorful, hearty meal perfect for brunch or a light dinner, blending subtle curry notes with tender fish and fluffy rice.

Ingredients

• 4 cups (1 litre) low-sodium chicken stock or broth
• 500g (1 lb) smoked haddock or cod, skin-on (or other smoked fish)
• 2 1/4 cups long grain rice, uncooked
• 75g (5 tbsp) unsalted butter
• 15 curry leaves (optional)
• 6 green cardamom pods, lightly crushed
• 1 brown onion, diced
• 2 garlic cloves, finely minced
• 2 tsp curry powder (mild or spicy)
• 1/2 tsp turmeric powder
• 1 cup frozen peas, thawed
• 1/2 cup coriander or cilantro leaves, roughly chopped (or green onion/parsley)
• 3 hard boiled eggs, halved or quartered (9-minute cook)

Instructions

1. Step 1: Bring the chicken stock to a boil in a large saucepan. Add the smoked fish, ensuring it is just submerged, then reduce heat to maintain a gentle ripple. Poach for 8 minutes or until the fish flakes easily. Remove fish onto a large plate.
2. Step 2: Once cool enough to handle, discard the fish skin by gently scraping with a butter knife. Flake the fish into large pieces and check for any bones.
3. Step 3: Measure out 1/2 cup of the poaching liquid and set it aside for later use.
4. Step 4: Add the rice to the poaching liquid in the saucepan. Bring back to a simmer over high heat, then cover with a lid and reduce heat to low. Cook the rice for 13 minutes.
5. Step 5: Remove the saucepan from heat, keeping the lid on, and let the rice rest for 10 minutes. Fluff the rice gently with a rubber spatula.
6. Step 6: While the rice rests, melt the butter in a large non-stick skillet over medium-high heat. Add cardamom pods and curry leaves, stirring for 30 seconds. Add onions and garlic, sautéing for 5 minutes until edges brown, stirring regularly.
7. Step 7: Lower the heat to medium. Stir in the curry powder and turmeric, then add the rice. Toss the rice in the spiced butter until evenly coated and uniformly yellow. Pour over the reserved poaching liquid and toss to moisten the rice.
8. Step 8: Taste the rice and season with salt if needed. Store-bought stock usually provides enough saltiness.
9. Step 9: Stir in the peas and most of the coriander, reserving some for garnish. Gently fold in the flaked fish, keeping some pieces large.
10. Step 10: Serve the kedgeree on a large platter or individual plates. Top with boiled egg halves and garnish with remaining coriander. Enjoy!

Tips & Variations

• Use smoked cod or haddock for the authentic smoky flavor, but other smoked white fish can work well too.
• If you can’t find curry leaves, just omit them; the dish will still be delicious.
• For extra heat, choose a spicy curry powder or add a pinch of chili flakes.
• Leftover cooked rice can be used, but adjust the amount of liquid when cooking.
• Adding a squeeze of lemon juice at the end brightens the flavors beautifully.

Storage

Store leftover kedgeree in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave, adding a splash of water or stock to keep it moist. Avoid overheating to prevent the fish from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fish instead of smoked fish?

Yes, fresh fish like cod or haddock can be used, but the dish will lack the characteristic smoky flavor that smoked fish provides. You might want to add a smoked paprika or a dash of liquid smoke to compensate.

Is kedgeree suitable for a gluten-free diet?

Yes, kedgeree is naturally gluten-free as it primarily contains rice, fish, and spices. Just ensure that the curry powder and chicken stock you use do not contain gluten additives.

Kedgeree: British Curried Rice and Fish Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

Kedgeree is a classic British comfort dish combining fragrant curried rice with smoky flaked fish, typically smoked haddock, enriched by spiced butter, aromatic curry leaves, and cardamom pods. This savory, mildly spiced one-pot meal is finished with fresh peas, chopped coriander, and topped with hard-boiled eggs for a satisfying and flavorful dish perfect for brunch or dinner.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 26 minutes
• Total Time: 41 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Stock & Fish

• 4 cups (1 litre) low-sodium chicken stock or broth
• 500g (1 lb) smoked haddock or cod, skin-on (or other smoked fish)

Rice & Butter Mixture

• 2 1/4 cups long grain rice, uncooked
• 75g (5 tbsp) unsalted butter
• 15 curry leaves (optional)
• 6 green cardamom pods, lightly crushed
• 1 brown onion, diced
• 2 garlic cloves, finely minced
• 2 tsp curry powder (mild or spicy to preference)
• 1/2 tsp turmeric powder

Additions & Garnish

• 1 cup frozen peas, thawed
• 1/2 cup coriander/cilantro leaves, roughly chopped (substitute green onion or parsley if desired)
• 3 hard boiled eggs, halved or quartered (9 minute cook)

Instructions

1. Poach fish: Bring chicken stock to a boil in a large saucepan or small pot. Place the smoked fish in the stock so it is just submerged. Reduce heat to maintain a gentle simmer and poach the fish for 8 minutes or until it flakes easily. Remove fish onto a large plate.
2. Flake fish: Once cool enough to handle, gently discard the skin by scraping with a butter knife and flake the fish into large pieces, checking carefully for any bones.
3. Reserve stock: Measure out 1/2 cup of the poaching liquid and set aside to be added to the rice later for extra moisture and flavor.
4. Cook rice: Add the uncooked rice to the remaining poaching liquid in the saucepan. Bring to a simmer over high heat, then cover with a lid and reduce heat to low. Cook the rice for 13 minutes until tender.
5. Rest rice: Remove the saucepan from heat while keeping the lid on and let the rice rest for 10 minutes. Fluff the rice gently with a rubber spatula.
6. Prepare curried butter: Meanwhile, melt the butter in a very large non-stick skillet or pot over medium-high heat. Add the crushed cardamom pods and curry leaves, stirring for about 30 seconds to release their aroma. Add diced onion and minced garlic and sauté for 5 minutes until the onions brown at the edges, stirring often.
7. Toss rice with spices: Reduce heat to medium. Stir in curry powder and turmeric powder, then add the fluffed rice. Toss the rice thoroughly in the spiced butter mixture until evenly coated and uniformly yellow. Pour in the reserved 1/2 cup poaching stock and toss again to moisten the rice.
8. Season: Taste the rice and season with salt if needed, depending on the saltiness of your stock. Mix well.
9. Add peas and fish: Stir in the thawed peas and most of the chopped coriander leaves. Gently fold through the flaked fish, keeping some pieces large for texture.
10. Serve: Spoon the kedgeree onto a large serving platter or individual plates. Top with halved or quartered hard-boiled eggs and garnish with the remaining coriander leaves. Serve immediately and enjoy.

Notes

• Note 1: Smoked haddock is traditional, but cod or any smoked white fish can be used.
• Note 2: Curry leaves are optional but add authentic flavor; omit if unavailable.
• Note 3: Crushing cardamom pods releases flavor but be sure to remove pods before serving.
• Note 4: Poaching the fish gently in stock or broth infuses flavor while keeping it moist.
• Note 5: Using low-sodium stock helps control salt levels in the finished dish.

Keywords: kedgeree, British recipe, curried rice, smoked fish, smoked haddock, rice dish, comfort food