United Kingdom / Main
Kedgeree (Rice and Smoked Fish)
Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. It originated amongst the British colonials in India hence was introduced to the United Kingdom as a popular English breakfast in Victorian times, part of the then-fashionable Anglo-Indian cuisine. During that time, fish was often served for colonial breakfasts so that fish caught in the early morning could be eaten while it was still fresh. It is rarely eaten for breakfast now, but is still a popular dish.
Ingredients
- Basmati or long-grain white rice, or long-grain white rice; see notes1–2 cup
- chicken stock, decent quality; low-sodium2–4 cup
- bay leaf1
- smoked haddock, 1 lb500 g
- shallots or onion, medium; or 1 medium onion; chopped fairly fine3
- unsalted butter, liberal amounts
- garlic, as much as you can handle; minced or pressed
- hard boiled eggs, hard boiled; chopped fairly fine6
- English mustard, at least; prepared; or 1 1/2 tsp dry mustard3 tsp
- parsley or cilantro, finely chopped; enough for interest and colour
- pepper, freshly ground
- curry powder, optional
- heavy cream
- salt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Cook the rice in one and a half the amount of chicken stock with the bay leaf. When it is done and keeping warm, discard the bay leaf, fluff the rice with chopsticks, and place the raw smoked haddock slab on top. Close the lid and let the haddock steam on warm for 15 minutes.
Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back with the rice.
Sauté the shallots in excess butter until light brown. Add the garlic, and cook for 1 minute more, making sure to not brown it. Transfer mixture to the rice.
Add the eggs, mustard, parsley, pepper, curry powder, and enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Season with salt to taste.
Serve immediately or later—it keeps well.
