Kedgeree is a British-Indian dish with a mix of comforting flavors : rice, smoked fish (often haddock), eggs, and spices. To elevate it to the « next level, » we’ll focus on refining the key ingredients, adding layers of flavor, and enhancing textures. Here’s how to take your kedgeree up a notch :
Next Level Kedgeree Recipe
Ingredients (serves 4)
300g basmati rice (soaked in water for 20 minutes)
300g smoked haddock (or any smoked fish, skinless, boneless)
4 large eggs (boiled and halved)
200ml coconut milk (optional for extra richness)
600ml water or fish stock
100g butter or ghee (clarified butter for a deeper flavor)
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1-2 green chilies, finely sliced (adjust to heat preference)
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp curry powder or Garam Masala
1 tsp ground turmeric
1 small cinnamon stick (or ½ tsp ground cinnamon)
1 handful of fresh coriander leaves, chopped
Juice of 1 lemon
1 handful of toasted almonds or cashews (for crunch)
Salt and black pepper, to taste
Optional toppings : Crispy fried onions, pomegranate seeds, or fried curry leaves for added texture and bursts of flavor.
Instructions
- Cook the Rice :
Rinse the soaked basmati rice and drain well.
In a pot, add water (or fish stock) and coconut milk, then bring it to a simmer. Stir in the rice, cinnamon stick, and turmeric. Season with a little salt. Cover and cook the rice on low heat until it’s light and fluffy (about 15 minutes). Once done, fluff with a fork, cover, and set aside.
- Poach the Haddock :
Place the smoked haddock in a pan, add enough water (or a mix of water and milk) to just cover it. Bring it to a gentle simmer and poach for about 5-6 minutes until the fish flakes easily. Remove the fish, let it cool, and flake it into large chunks. Set aside.
- Prepare the Aromatic Base :
In a large pan or skillet, melt the butter or ghee over medium heat. Add the cumin seeds and mustard seeds. Once they start to pop, toss in the finely chopped onion, garlic, ginger, and green chilies. Sauté until the onion turns golden and soft.
Stir in the curry powder (or garam masala), ground turmeric, and cook the spices for another minute until fragrant.
- Combine :
Add the cooked rice to the pan with the onion-spice mix. Gently fold in the flaked haddock and lemon juice. Season with salt and black pepper to taste.
Carefully add the boiled eggs (cut in halves or quarters), placing them on top of the rice.
- Enhance the Texture and Finish :
Sprinkle with chopped fresh coriander, toasted almonds or cashews for a crunchy texture, and an extra drizzle of melted butter if desired.
For a special touch, garnish with crispy fried onions, pomegranate seeds, or fried curry leaves.
- Serve :
Serve the kedgeree with a wedge of lemon on the side for added brightness. Enjoy the interplay of rich smoked haddock, warm spices, and the comforting texture of the rice.
Tips for Next-Level Perfection :
Use smoked trout or salmon for a different twist.
Adding coconut milk gives it extra creaminess and a subtle sweetness, balancing the smoky fish and spices.
A splash of white wine while cooking the onions adds a touch of sophistication.
Fried curry leaves add a crispy, aromatic garnish that elevates the dish.
This next-level kedgeree is vibrant, full of texture, and bursting with complex flavors !