Comfort Food From Abroad: Classic Kedgeree Recipe
When in London, stop by Hampstead cafe Ginger & White for superb coffee, baked goods and fresh, simple food made with the best British ingredients. Their new cookbook is a must-read for fans of this new spin on classic cuisine. Kedgeree is a hearty fusion comfort food you'll make over and over again.
On weekends, we serve traditional British-Indian kedgeree for breakfast, but we also serve it for dinner because we just adore it. A good kedgeree has all of the components cooked to perfection and lightly combined so they don't break up too much. Ours is a buttery dish with fluffy grains of lightly spiced rice and plump pieces of smoky fish, finished off with eggs that are just runny in the center.
Comfort Food From Abroad: Classic Kedgeree Recipe
Prep Time
30
minutes
Cook Time
40
minutes
Servings
4
Total time: 1 hour, 10 minutes
Ingredients
- 1 stick butter
- 2 large white onions
- 4 free-range eggs
- 1 cup basmati rice
- 1 cup cold water
- 2 bay leaves
- 1/2 teaspoon salt
- 1 tablespoon mild curry powder
- 5 cardamom pods
- 1 pound 5 ounces un-dyed smoked haddock
- 1 1/4 cups milk
- 2 lemons
- cilantro leaves
- freshly ground black pepper
- mango chutney
- plain yogurt
Directions
- Melt 3 1/2 tablespoons of the butter in a saucepan over a low heat.
- Add the onions, cover with a lid and cook for 10 minutes, until soft and translucent.
- Meanwhile, simmer the eggs for 4 minutes, but allow them to sit in the hot water for 6 minutes.
- Drain, then run cold water over them until cool.
- Peel and halve, then set aside.
- Place the rice in a saucepan with the water, bay leaves and salt. Bring to a boil, clamp on a lid and simmer on the lowest possible heat for 5 minutes.
- Set aside, keeping the lid on. By the time you're ready to use it, the water will have been absorbed and the grains will be fluffy.
- Add the spices to the onion and cook for 2 minutes, until they are golden brown.
- Place the smoked haddock in a pan, skin-side down, and pour in the milk. Simmer very gently for 3-4 minutes, until the thickest part has lost its transparency.
- Drain, remove the skin and bones, and flake into large chunks.
- Heat the remaining butter in a large skillet and add the cooked rice and spiced onions.
- Fold in the flaked haddock, being careful not to break it up too much.
- Top with the halved boiled eggs. (The kedgeree can be served straight from the pan or arranged on individual plates.)
- Serve with the lemon wedges, a scattering of cilantro leaves, and a good twist of black pepper.
- Offer mango chutney and plain yogurt in separate bowls for people to help themselves.
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