dinner

Kedgeree

Name: Kedgeree
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 large eggs, hard-boiled and quartered; 10 ounces smoked haddock fillets; 1-1/2 cups basmati rice; 2 tablespoons unsalted butter; 1 medium onion, finely diced; 2 teaspoons curry powder (medium heat); 1/2 teaspoon ground turmeric; 1/4 cup fresh flat-leaf parsley, chopped; 2 tablespoons heavy cream; 1 lemon, cut into wedges; Kosher salt and freshly ground black pepper

Kedgeree arrived in Britain through colonial India, adapted from khichdi into a dish of smoked haddock, basmati rice, curry spice, and hard-boiled eggs. The haddock is poached in milk first to temper its salt, then flaked into large pieces. The rice is cooked separately, then combined with the fish and curry powder or a blend of turmeric, coriander, and cumin, in a pan with butter. A small amount of cream is folded through at the end. Hard-boiled eggs, quartered, are placed on top rather than stirred in, which preserves their texture and keeps the yolk intact. The egg's function here is textural punctuation: the firm white and crumbly yolk contrast against the soft, buttery rice and the tender fish. The eggs are not secondary. A kedgeree without eggs is rice with fish. The dish is traditionally a breakfast, though it works at any meal. The smoked haddock should be undyed; the yellow color of commercial smoked haddock comes from artificial coloring, not smoking.

Prep: 10 min Cook: 25 min Total: 35 min Serves: 4

Ingredients

4 large eggs, hard-boiled and quartered
10 ounces smoked haddock fillets
1-1/2 cups basmati rice
2 tablespoons unsalted butter
1 medium onion, finely diced
2 teaspoons curry powder (medium heat)
1/2 teaspoon ground turmeric
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons heavy cream
1 lemon, cut into wedges
Kosher salt and freshly ground black pepper

Instructions

Poach the haddock: Place the fillets in a shallow pan and cover with water. Bring to a gentle simmer and poach for 6 to 8 minutes until the fish flakes easily. Remove, discard the skin, and flake into large pieces.
Cook the basmati rice according to package directions. Drain and set aside.
Melt butter in a large skillet over medium heat. Cook the onion until soft and translucent, about 5 minutes. Add curry powder and turmeric. Stir for 30 seconds.
Add the cooked rice to the skillet and toss to coat with the spiced butter. Fold in the flaked haddock and cream. Season with salt and pepper.
Gently fold in half the quartered eggs and half the parsley. Transfer to a serving dish. Arrange the remaining egg quarters on top.
Scatter with the remaining parsley and serve with lemon wedges.

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