Kedgeree – A Flavorful, Spiced Rice with Smoked Fish
Description: Kedgeree is a traditional dish that beautifully combines fragrant basmati rice with tender, smoky haddock, fresh herbs, and a medley of aromatic spices. The gentle heat from the spices is perfectly balanced, making this dish a delightful experience for the palate. Perfect for a light yet satisfying meal, Kedgeree brings together the best of both worlds—comfort food and exotic flavors. It’s a great choice for a healthy, low-calorie option, making it a popular choice among those looking to indulge without the guilt.
Ingredients Table:
| Ingredient | Quantity | Notes |
|---|---|---|
| Free-range eggs | 2 large | Boiled for 10 minutes |
| Smoked haddock fillets | 700g | Boned and skin removed |
| Fresh bay leaves | 2 | For boiling the fish |
| Basmati rice | 170g | Rinsed and drained |
| Salt | To taste | Adjust to your preference |
| Ghee | ½ tbsp | Can be substituted with butter or oil |
| Fresh ginger | 3 cm piece | Grated |
| Spring onions | 1 bunch | Finely chopped |
| Garlic | 1 clove | Peeled and finely chopped |
| Cumin seeds | 1 tsp | Crushed for better flavor release |
| Turmeric | ½ tsp | Adds color and mild warmth |
| Mustard seeds | 2 tsp | Whole seeds add a delightful crunch |
| Fresh tomatoes | 2 | Finely chopped |
| Lemon juice | Juice of 2 | Freshly squeezed for a tangy touch |
| Fresh coriander | 2 handfuls | Chopped for garnish and flavor |
| Fresh red chilli | 1 | Finely chopped for mild heat |
Allergen Information:
This dish contains fish (smoked haddock), eggs, and dairy (ghee). For those with dietary restrictions or allergies, it is important to check that the ghee used is dairy-free, or opt for a plant-based alternative like coconut oil. The dish is inherently gluten-free, making it suitable for those avoiding gluten.
Dietary Preferences:
- Low-Calorie: Kedgeree offers a balanced combination of protein and carbs with a lower calorie count due to the use of fresh, simple ingredients like rice, eggs, and smoked fish.
- Gluten-Free: This recipe naturally contains no gluten, making it a great choice for anyone following a gluten-free diet.
- Dairy-Free Option: To make this dish dairy-free, simply swap the ghee for a plant-based oil like coconut oil.
Instructions:
-
Boil the Eggs: Start by placing the eggs in a pot of boiling water. Let them cook for 10 minutes, ensuring they are hard-boiled. Once done, run the eggs under cold water to stop the cooking process. Peel and set aside.
-
Prepare the Smoked Haddock: In a shallow pan, add the smoked haddock fillets along with the bay leaves. Pour in enough water to cover the fish. Bring the water to a boil, then reduce the heat and cover the pan. Let the fish simmer gently for about 5 minutes, or until it is fully cooked. Once cooked, remove the fish from the pan and let it cool slightly. Once cool enough to handle, remove the skin, flake the fish into bite-sized chunks, and set aside.
-
Cook the Rice: While the fish is simmering, cook the basmati rice. In a separate pan, bring water to a boil, then add the rice. Let it cook for about 10 minutes, or until tender. Drain the rice, fluff it with a fork, and allow it to cool. You can even refrigerate the rice until you are ready to assemble the dish.
-
Prepare the Spice Base: In a large pan, melt the ghee over low heat. Once melted, add the mustard and cumin seeds and cook them gently for about 2 minutes to release their flavors. Next, add the grated ginger, finely chopped spring onions, and garlic. Cook for about 5 minutes until the onions are soft and fragrant.
-
Add Spices and Tomatoes: Stir in the turmeric, salt, and chopped red chilli, cooking for another 2 minutes. Add the chopped tomatoes to the pan and pour in the fresh lemon juice. Let everything cook together for another few minutes until the tomatoes soften and the mixture thickens slightly.
-
Combine the Rice and Fish: Now, stir in the cooled rice and toss to coat it in the spice mixture. Allow the rice to heat through completely before gently folding in the flaked smoked haddock.
-
Finish and Serve: Remove the pan from the heat and stir in the fresh chopped coriander for a burst of flavor and color. Slice the boiled eggs into quarters and arrange them on top of the rice before serving. The eggs not only add visual appeal but also a creamy, rich texture to each bite.
Tips & Variations:
- For Extra Flavor: You can experiment by adding a dash of garam masala or curry powder for an extra kick, depending on your taste preferences.
- Vegetarian Version: Skip the smoked haddock and add a variety of vegetables like peas, carrots, and bell peppers for a vibrant, veggie-packed Kedgeree.
- Make Ahead: Kedgeree can be made ahead and stored in the fridge. It also tastes great as leftovers, allowing the flavors to deepen overnight.
- Serving Suggestion: Serve with a simple green salad or steamed vegetables to complete the meal.
Conclusion:
Kedgeree is a flavorful, spiced rice dish that brings the best of smoked fish and aromatic spices to your table. With its low-calorie profile and delightful combination of textures, it’s a great meal for those seeking a nutritious yet indulgent option. Whether you’re preparing it for a cozy weeknight dinner or for a gathering with friends, Kedgeree is sure to impress. Simple to make yet packed with flavor, this dish offers a comforting balance of spice and freshness. Don’t forget to garnish with fresh coriander and a generous amount of boiled egg slices to make this dish a complete, satisfying experience!
