Kedgeree: A Flavorful Fusion of Spiced Rice and Smoked Fish
Kedgeree is a delightful dish that beautifully marries the flavors of spiced rice with the richness of smoked fish, offering a comforting yet sophisticated meal that is perfect for any time of day. Traditionally a British dish with Indian influences, this kedgeree recipe is low in calories yet packed with flavors, making it an ideal choice for those looking to enjoy a delicious and nutritious meal. This dish is also wonderfully versatile, perfect for breakfast, lunch, or dinner.
Recipe Details
| Dish Name | Kedgeree |
|---|---|
| Description | Spice rice with smoked fish |
| Spice Level | Mild |
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Servings | 4 |
| Dietary Info | Low Calories |
Ingredients
| Ingredient | Quantity |
|---|---|
| Large free-range eggs | 2 |
| Smoked haddock fillets, boned | 700 g |
| Fresh bay leaves | 2 |
| Basmati rice | 170 g |
| Salt | To taste |
| Ghee | ½ tbsp |
| Fresh ginger, grated | 3 cm piece |
| Spring onions, finely chopped | 1 bunch |
| Garlic, peeled and finely chopped | 1 clove |
| Cumin seeds, crushed | 1 tsp |
| Turmeric | ½ tsp |
| Mustard seeds | 2 tsp |
| Tomatoes, finely chopped | 2 |
| Juice of fresh lemons | 2 |
| Fresh coriander, chopped | 2 handfuls |
| Fresh red chilli, finely chopped | 1 |
Instructions
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Prepare the Eggs: Start by boiling the eggs for 10 minutes. Once cooked, place them under cold running water to cool down. Once cooled, peel and set aside.
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Cook the Fish: In a shallow pan, add the smoked haddock fillets and bay leaves, covering them with enough water. Bring the water to a boil, then cover the pan and reduce the heat to simmer for about 5 minutes, or until the fish is cooked through. Carefully remove the fish from the pan and allow it to cool. Once cooled, remove the skin and flake the fish into bite-sized chunks, setting aside.
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Prepare the Rice: While the fish cools, cook the basmati rice in a pot of boiling water for about 10 minutes. Once cooked, drain the rice, fluff it with a fork, and allow it to cool. If you prefer, you can store the cooled rice in the refrigerator until ready to use.
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Sauté the Spices: In a large pan, melt the ghee over low heat. Add the crushed mustard seeds and cumin seeds, allowing them to sizzle and release their aromatic flavors.
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Cook the Aromatics: Stir in the grated ginger, chopped spring onions, and garlic. Sauté the mixture for about 5 minutes until the onions are softened. Add the turmeric, salt, and finely chopped fresh red chilli. Continue to cook for a few more minutes before adding the chopped tomatoes and freshly squeezed lemon juice.
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Combine the Ingredients: Gently fold the cooked rice into the spice mixture, ensuring the rice is well-coated and heated through. Once the rice is hot, gently add the flaked smoked haddock, stirring carefully to combine without breaking up the fish too much. Remove the pan from heat and add the freshly chopped coriander, giving the dish a final stir.
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Serve: Slice the boiled eggs into quarters and arrange them on top of the kedgeree for a beautiful presentation. Serve immediately, allowing everyone to enjoy the fragrant and flavorful combination of spiced rice and smoked fish.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 25 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Sodium | 350 mg |
Kedgeree is not just a meal; it’s an experience that invites you to savor the rich flavors and textures. With its vibrant colors and delightful aromas, this dish is sure to impress your family and friends, making it a perfect addition to any gathering or a satisfying weeknight dinner. Enjoy the burst of flavors in every bite, and feel good knowing you’re indulging in a nutritious dish that is low in calories!
