A low-fat, tasty and aromatic dish that’s a complete meal. There seems to be some controversy as to its origin. One school of thought says kedgeree originated in India and was brought back to England by returning Brits. The other school of thought says that the recipe for a smoked fish and rice dish comes from Scotland, brought by Scottish soldiers to India where it intermarried with curry. The name kedgeree does sound Scottish but it can be a derivative of khichri, a very old South Asian rice and lentils dish.
My version of kedgeree is neither traditional (no smoked haddocks) nor authentic (I didn’t use basmati rice). My dish has bacalao (dried salted cod) and hand-torn smoked salmon. And instead of sultanas, I used raisins. Result? Beautiful. In looks, in taste, in aroma.
Click here for instructions on how to prepare the bacalao.
- a handful of raisins (as much or as little as you want, really)
- ½ c. of long-rain rice (I used jasmine)
- 2 tbsps. of butter
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- ½ tsp. of grated ginger
- 2 finger chilies, finely sliced
- 1 tsp. of curry powder
- 2 hard-boiled eggs, quartered
- ¾ c. of flaked bacalao
- 2 generous slices of smoked salmon, torn into smaller pieces
- salt and pepper, to taste
- juice of half a lime or lemon
- torn cilantro, to serve
- Soak the raisins in warm water. Leave them soaking while you prepare the rest of the ingredients.
- Cook the rice with a minimum amount of water. When done, plough lightly with a fork to fluff then set aside.
- Heat the butter in a pan. Over medium heat, gently cook the onion, garlic, ginger, chilies and curry powder until softened and fragrant.
- Add the rice, drained raisins and flaked bacalao. Cook, tossing, until the fish, raisins and rice are heated through, and the coloring appears uniform. Season with salt and pepper. Stir.
- Turn off the heat. Add the quartered eggs and torn smoked salmon to the rice mixture. Squeeze in the lime or lemon juice. Toss a few times.
- Pile the rice casserole onto plates or shallow bowls. Sprinkle with torn cilantro and serve.