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