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Kedgeree With Flaked Smoked Trout Will Be Your New Favourite Dish

bowls of rice on blue plates and backgrounds
Prep Time
15 min
Cook Time
21 min
Yields
4-6 servings

Kedgeree, an East Indian dish composed of lentils, rice, fried onions, spices and ginger, was promptly adopted (and adapted) by the English in the 18th century and transformed into what is now a popular British breakfast. Here, we’ve swapped the traditional English smoked haddock in favour of tender, flaky smoked trout, and we swear by this recipe for brunch, lunch or any dinner occasion.

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ingredients

1
cup basmati rice
3
cooked eggs, shelled and quartered
3
Tbsp ghee or unsalted butter or vegetable oil
1
small onion, finely chopped
2
cloves garlic, minced
1
Tbsp minced ginger
1
Tbsp medium curry powder or mild curry powder
1
tsp cumin seeds (or 1 tsp each cumin seeds, kosher salt and turmeric)
1
tsp kosher salt
1
tsp turmeric
2
ripe tomatoes, quartered, seeded and chopped
½
cup frozen peas, thawed
190
g hot smoked trout or salmon, flaked into chunks (1 ½ cups)
3
green onions, thinly sliced
½
cup torn cilantro leaves
lemon wedges (optional)
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directions

Notes

Cool rice for 10 minutes.

ingredients for kedgeree with flaked smoked trout on a countertop
Step 1

Wash the rice in a bowl covered with cold water, swishing with your hand, or until the water runs clear. For the fluffiest grains of rice, wash and drain the rice 3 times then cover with cold water for 20 minutes or until the grains are pearly white. Strain through a fine-mesh sieve and continue with the recipe.

Step 2

Combine rice and two cups water to a medium saucepan; bring to a boil. Reduce heat to low and simmer, covered for about 12 minutes. Remove from heat and let stand 10 minutes; fluff with a fork and spread on a large platter or baking sheet. Let cool.

Step 3

Meanwhile, heat a large skillet over medium heat. Add butter to melt. Add onions and cook, stirring until almost softened, about 4 minutes. Add garlic, ginger, curry, cumin, salt and turmeric, and cook until fragrant, about 2 minutes. Add tomatoes and cook, stirring until softened, roughly 3 minutes.

Kedgeree ingredients on a plate and in a saucepan
Step 4

Crumble in half of the cooled rice and all the peas. Stir just enough to incorporate the rice; stir in remaining rice, and cook until flavours are combined and just hot. Sprinkle with green onions and cilantro.

Step 5

To cook the eggs, bring a small pot of water to a boil. Using a spoon, gently drop the eggs and cook over a medium boil for 9 minutes. Drain and immerse under cold running water until cool. Remove shells and set aside.

Step 6

Scrape onto a serving platter and top with quartered eggs and lemon wedges for squeezing (if using).

Adding the rice to the kedgeree

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