Kedgeree (Anglo-Indian Curried Flaked Fish, Fragrant Rice, Peas & Soft-Boiled Eggs) – Authentic United Kingdom Recipe

Ingredients for Kedgeree (Anglo-Indian Curried Flaked Fish, Fragrant Rice, Peas & Soft-Boiled Eggs) (4 Servings)

• 1.25 lbs (or 2.5 cups) flaked haddock or salmon, prepped into bite-sized pieces
• 1.5 cups basmati rice, washed and trimmed
• 1 cup green peas and quartered jammy boiled eggs
• 1 medium onion and 3 cloves garlic, finely minced with mild curry powder
• 1.5 tbsp traditional United Kingdom seasoning (turmeric, lemon juice, lots of fresh parsley and cilantro, butter)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and mild curry powder until golden.
2. Add turmeric, lemon juice, lots of fresh parsley and cilantro, butter along with flaked haddock or salmon and basmati rice, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with green peas and quartered jammy boiled eggs.