A la kedgeree: a rice dish with flaked fish, hard-boiled eggs and curry

casaveneracion.com A la kedgeree: a rice dish with flaked fish, hard-boiled eggs and curry

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.

Ingredients

  1. a handful of raisins (as much or as little as you want, really)
    1/2 c. of long-rain rice (I used jasmine)
    2 tbsps. of butter
    1 onion, thinly sliced
    2 cloves of garlic, minced
    1/2 tsp. of grated ginger
    2 finger chilies, finely sliced
    1 tsp. of curry powder
    2 hard-boiled eggs, quartered
    3/4 c. of flaked bacalao (see instructions on how to prepare)
    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

Instructions

  1. 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.

Cooking time (duration): 25 minutes

Number of servings (yield): 1 to 2

casaveneracion.com A la kedgeree: a rice dish with flaked fish, hard-boiled eggs and curry

Share it!
Share on Pinterest

Sharing Guidelines

If you want to share this page, LINK TO IT. Social network sharing buttons are provided right after each post.

DO NOT COPY anything from my blog to your blog (or on social networks) in the guise of "sharing" them. That's not sharing; that's stealing content. Read the copyright notice at the bottom of this page.

Comments

Commenting Guidelines

1. Read the post in full before asking questions.

2. Stay on topic; this is not a general Q&A forum.

3. You are free to substitute ingredients or vary the cooking procedure. However, I cannot assure that your intended substitution or variation will work.

4. Inane comments aimed at self-promotion will be deleted and the commenter will be blacklisted.

Leave a Reply

Your email address will not be published. Required fields are marked *