Kedgeree
PrintKedgeree Recipe
Dive into the aromatic and flavorful world of kedgeree, a classic Anglo-Indian dish made with flaked fish, rice, and spices, often topped with boiled eggs. This comforting dish is perfect for breakfast, brunch, or a light dinner. Try making it at home for a warming meal that’s full of rich, exotic flavors.
- Total Time: 25 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 400g Smoked Mackarel
- 100g White Rice
- 50g Shallot Onions
- 50g Spring Onions
- 2 Eggs
- 1 Large Tomato
- 1 cup Vegetable Broth
- 2 cloves Garlic
- 30ml Canola Oil
- Salt
- Pepper
- Fresh Parsley
- Lemon Zest
- Lemon Juice
- Curry
Instructions
- Hard boil the eggs, rinse them with cold water, peel them and cut them into quarters.
- Peel the shallot and spring onions (separately), chop them into cubes. Peel the garlic and chop finely.
- De-seed the tomato and cut it into cubes.
- Peel the mackerel, separate the meat from the bones and divide into smaller pieces.
- Heat the oil in a pan. Fry the shallots and garlic for about 3 minutes.
- Then add the rice and fry it for a minute. After this time, pour the vegetable broth, add a flat teaspoon of curry, grated zest from half a lemon, chopped spring onions and a tomato.
- Cover the pan with a lid and simmer the contents for 10 minutes.
- After this time, add the smoked mackerel and cook the contents until the rice absorbs the broth.
- At the end of cooking, season the dish with salt, pepper and juice of half a lemon.
- Place the kedgeree on plates, sprinkle with chopped parsley and decorate with quarters of hard-boiled eggs. Enjoy!
