Smoky Spice Delight: Authentic British Kedgeree Recipe

Kedgeree Recipe: A Traditional British Breakfast Delight 🍳🍚

Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Servings: 6

Description:

Kedgeree, a culinary gem originating from colonial India, is a delightful fusion of flavors that presents a harmonious balance of spice and smokiness. Traditionally served as a breakfast dish, this savory ensemble transitions seamlessly into a satisfying lunch or dinner option, making it a versatile addition to any mealtime repertoire. Dive into the culinary heritage with this exquisite Kedgeree recipe that promises to tantalize your taste buds.

Ingredients:

Instructions:

1. Prepare the Eggs:

   • Boil the eggs for approximately 10 minutes until hard-boiled.
   • Submerge the boiled eggs in cold running water to halt the cooking process.

2. Prepare the Fish:

   • Place the haddock fillets and bay leaves in a shallow pan, covering them with water.
   • Bring the water to a boil, then cover and let it simmer for about 5 minutes until the fish is cooked through.
   • Remove the fish from the pan and set it aside to cool.
   • Once cooled, remove the skin from the fish and flake it into bite-sized chunks. Set aside for later use.

3. Cook the Rice:

   • Cook the long grain and basmati rice in salted water for approximately 10 minutes until tender.
   • Drain the cooked rice, rinse it under cold water to stop the cooking process, and drain again.
   • Store the cooked rice in the refrigerator until ready to use.

4. Prepare the Kedgeree Base:

   • In a pan, melt the ghee over low heat.
   • Add the chopped ginger, onion, and garlic to the melted ghee.
   • Sauté the ingredients for about 5 minutes until softened.
   • Incorporate the curry powder and mustard seeds into the mixture, cooking for a few additional minutes.
   • Add the chopped tomatoes and lemon juice to the pan, stirring well to combine the flavors.

5. Assemble the Kedgeree:

   • Quarter the boiled eggs and set them aside.
   • Add the flaked fish and cooked rice to the pan with the aromatic base, gently heating through.
   • Incorporate the quartered eggs, chopped coriander, and red chili into the mixture, stirring gently to distribute the ingredients evenly.
   • Transfer the prepared Kedgeree to a warm serving dish, ready to be enjoyed.

6. Serve and Enjoy:

   • Mix the chopped coriander with plain yogurt to create a refreshing accompaniment for the Kedgeree.
   • Serve the Kedgeree alongside the coriander yogurt mixture, allowing each bite to be savored with a burst of flavor.

Tips:

• Ghee Insight: Ghee, clarified butter with milk proteins and salts removed, is the preferred choice for this recipe due to its high smoke point, which reduces the risk of burning.
• Make-Ahead Option: Prepare the rice in advance and store it in the refrigerator until needed to streamline the cooking process.
• Customization: Feel free to adjust the spice levels according to your preference by adding more or less curry powder and chili to suit your taste buds.

Nutritional Information (Per Serving):

• Calories: 427.5
• Fat: 21.9g
  • Saturated Fat: 12.2g
• Cholesterol: 182mg
• Sodium: 110.9mg
• Carbohydrates: 30.6g
  • Fiber: 2.5g
  • Sugar: 3.1g
• Protein: 27.3g

Embrace the culinary journey with this delectable Kedgeree recipe, where every forkful unveils a symphony of flavors that pays homage to its rich heritage. Whether enjoyed for breakfast, lunch, or dinner, this dish is sure to become a cherished favorite in your culinary repertoire. 🍽️