How to Cook Kedgeree

Serves: 4

Preparation time: 10 mins

Cooking time: 35 mins

Ingredients needed to make Kedgeree:

For the crisp onions:

• 2 medium onions, halved and sliced thinly
• 2 tbsp vegetable oil
• Pinch of salt

For the kedgeree:

• 175 gm smoked salmon fillet
• 350 gm smoked haddock
• 280 gm long grained basmati rice, washed in hot water and drained
• ½ pint full fat milk
• 1 onion, chopped
• 1 dried red chilli
• 14 fresh curry leaves
• 1 cinnamon stick, broken into bits
• 4 cardamom pods, split
• ½ tsp ground turmeric
• 3 tbsp vegetable oil
• 50 gm butter, softened
• Handful of fresh cilantro, chopped
• Lime wedges, for serving

Cooking instructions for Kedgeree:

• For the crisp onions, drizzle oil in a skillet to heat over moderate flame and throw in the onions, along with a dash of salt.
• Stir fry for about 20 minutes, stirring often, until they turn golden brown.
• Transfer them to a bowl, lined with paper towel to set aside until it turns crispy.
• For the kedgeree, place the fishes in a separate skillet and drop the chili into it.
• Pour in the milk, place a lid on top and bring it to a simmer.
• Continue to do so for about 5 minutes and remove from heat.
• Set aside, still covered, for about 8-10 minutes to steam the fish in its own heat trapped inside the skillet.
• Meanwhile, heat oil in a lidded saucepan and toss the onions and curry leaves into it, along with the whole spices.
• Stir fry the mixture for about 8-10 minutes or until they soften and caramelize; keep warm over slow heat.
• Drain the fish out of the cooking liquid using a slotted spoon and get rid of their skin and bones; cover and keep warm.
• Pour in some water into the milk until it measures to 1 pint and set aside.
• Add the rice into the sautéed onion mixture and stir them all together while cooking for a minute.
• Add a splash of the milk mixture into the rice and sprinkle the turmeric over them.
• Give it a nice stir to mix well and bring the mixture to a boil.
• Reduce to a simmer and cook for about 10 minutes, with the lid on, over low heat
• Once the rice is cooked through, turn off the heat and add a knob of butter to it.
• Once the butter melts, arrange the fish fillets on the rice and place a lid on top.
• Let it stand to allow the flavours blend into each other.
• Crumble the fish into smaller chunks, using a fork and sprinkle chopped cilantro on top.
• Top it up with crisp onions and serve alongside lime wedges.

 Image credit: Wikimedia Commons

Last Updated on February 18, 2013 by