Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1 pound smoked fish, flaked
- 4 hard-boiled eggs, chopped
- Lemon wedges, for serving
Special Equipment Needed:
- Large pot with lid
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the rice in a fine mesh strainer and add it to a large pot with 2 cups of water. Bring to a boil, then reduce the heat to low and cover with a lid. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook for 5-7 minutes, or until softened.
3. Add the turmeric, cumin, coriander, smoked paprika, salt, and black pepper to the skillet and stir to combine. Cook for 1-2 minutes, or until fragrant.
4. Add the frozen peas to the skillet and cook for 2-3 minutes, or until heated through.
5. Add the cooked rice to the skillet and stir to combine. Add the heavy cream, chopped parsley, and chopped cilantro and stir to combine.
6. Add the flaked smoked fish and chopped hard-boiled eggs to the skillet and stir gently to combine.
7. Serve the smoked fish kedgeree hot, with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cook the rice on low heat and the skillet on medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 28g
Sodium: 800mg
Fiber: 4g
Sugar: 3g
Substitutions for ingredients:
- You can use any type of smoked fish you prefer, such as salmon or trout.
- You can use fresh or frozen peas.
- You can use any type of fresh herbs you prefer, such as dill or mint.
Variations:
- You can add diced tomatoes or roasted red peppers to the skillet for extra flavor.
- You can use coconut milk instead of heavy cream for a dairy-free version.
- You can add sliced almonds or cashews for extra crunch.
Tips and Tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Fluff the cooked rice with a fork before adding it to the skillet to prevent clumping.
- Use a wooden spoon to gently stir the ingredients together to avoid breaking up the fish and eggs.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the smoked fish kedgeree in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the smoked fish kedgeree in a large serving dish, garnished with extra chopped herbs and lemon wedges.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro
- Lemon wedges
- Sliced almonds or cashews
Pairings:
- A crisp green salad with a citrus vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
- Crusty bread or naan
Suggested Side Dishes:
- Mango chutney
- Raita (a yogurt-based dip)
- Papadums (thin, crispy Indian crackers)
Troubleshooting Advice:
- If the rice is too dry, add a splash of water or chicken broth to the skillet to moisten it.
- If the rice is too wet, cook it for a few more minutes with the lid off to allow the excess moisture to evaporate.
Food Safety Advice:
- Make sure to cook the rice and eggs thoroughly to prevent foodborne illness.
- Store any leftovers in the refrigerator promptly to prevent bacterial growth.
Food History:
Kedgeree is a traditional British breakfast dish that originated in India during the British colonial era. It typically consists of rice, smoked fish, and hard-boiled eggs, flavored with spices and herbs.
Flavor Profiles:
This smoked fish kedgeree recipe has a savory, smoky flavor from the smoked fish and a warm, spicy flavor from the turmeric, cumin, coriander, and smoked paprika.
Serving Suggestions:
Serve the smoked fish kedgeree for breakfast, brunch, or dinner, with a side of mango chutney or raita.
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Region: British