Ingredients
Main Ingredients
- 3 cups cooked basmati or long grain rice
- 12-14 oz smoked salmon, cod, or haddock, flaked (or cooked salmon)
- 1 heaped cup fresh or frozen peas
- 3 eggs (cooked to your liking)
- 1 medium leek or onion, finely chopped
- 1 tsp minced garlic (about 3 cloves)
- 1-2 tbsp lemon juice
- Chopped cilantro for garnish
Spices and Seasonings
- 2 tbsp olive oil or a combination of oil and butter or ghee
- 1 heaped tbsp Madras curry powder
- ½ tsp turmeric
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp mild or hot paprika
- 1 sprig curry leaves or 2 bay leaves
- Sea salt and black pepper to taste
Instructions
- Toast spices: Warm the olive oil, ghee, or butter in a large sauté pan or wok over medium heat. Add the fennel seeds, cumin seeds, and curry leaves or bay leaves. Sauté these spices gently for a few seconds until the seeds start to pop and release their aroma.
- Sauté aromatics: Add the finely chopped leek or onion and minced garlic to the pan. Cook for 1-2 minutes, stirring occasionally, until the leek begins to soften and caramelize slightly, enhancing its sweetness.
- Add spices and lemon: Stir in the turmeric, mild or hot paprika, Madras curry powder, lemon juice, and salt. Sauté this mixture for a few seconds to bloom the spices and develop their flavor.
- Incorporate rice: Add the cooked basmati or long grain rice to the pan. Mix everything thoroughly to ensure the rice is well coated with the spiced mixture and everything is evenly combined.
- Add salmon and peas: Gently fold in the flaked smoked salmon fillets and peas. Be careful to mix gently so the salmon flakes stay intact. Lower the heat, cover the pan, and add about 2 tablespoons of water if the rice appears dry.
- Simmer and hydrate: Cook the covered rice mixture on low heat for 2-3 minutes, allowing the rice to warm through, hydrate, and become fluffy while the flavors meld together.
- Serve and garnish: Serve the kedgeree garnished with halved boiled eggs, fresh chopped cilantro, lemon wedges, and plenty of cracked black pepper to taste. Enjoy this aromatic and comforting dish warm.
Notes
- Use smoked salmon for an authentic smoky flavor, but you can substitute with cooked salmon, smoked cod, or haddock according to preference.
- Boil eggs to your liking; traditional kedgeree often includes soft or hard boiled eggs sliced or halved on top.
- Adjust the level of curry powder and paprika based on your preferred spice tolerance.
- Fresh or frozen peas can be used; add slightly frozen peas directly to the pan as they will cook quickly.
- If you prefer extra moisture, adding a splash of water before covering helps keep the rice fluffy and prevents dryness.
- Garam masala or additional fresh herbs like parsley can be added for further flavor variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British-Indian Fusion
