½ lb. smoked trout (or smoked haddock or cod if you can find
1 cup whole milk
1 medium onion
2 tablespoons olive oil
1 tablespoon curry powder (or more if you’d like)
1 cup frozen peas
4 free-range eggs
1 tablespoon butter
1 cup, loosely packed chopped parsley
salt and pepper
1. Put the rice in a large bowl and then cover with cold water.
Swish it around and then pour off the cloudy water. Do this a couple of
times—until the water is relatively clear. Set aside the fully drained rice.
2. Place the smoked fish in a medium saucepan and pour over the
milk plus just enough water to cover it. Set the pan over medium heat and bring
to a boil. Turn down to low and simmer for 2 minutes. Take the pan off the heat
and cover with a lid. Let this stand for 10 minutes. (The fish will finish
cooking the heat that’s left in the pan.)
3. With a slotted spoon or fork, lift the cooked fish from the
pan and lay it on a plate. Save the milky water you cooked it in. When the fish
is cool enough to handle, flake the fish apart with your fingers. [Note: watch
for bones here! Discard any if you find them.]
4. Chop the onion. Take a large saucepan and coat with the
olive oil. Add the onion and sauté for about 5 minutes, until it starts to
soften. Add the curry powder and cook for another minute or two. Add the rice
to the pan and stir for another thirty seconds. Add the peas.
5. Measure the reserved cooking liquid. You want 2
½ cups of liquid so you may need to add some water. Pour this over the rice
mixture in the pan. Bring to a boil and then bring it down to a gentle simmer.
Cover with the lid and then simmer over very low heat for 12-15 minutes. When
the rice is al dente, turn off the heat. If you have time, let the cooked rice
hang out in the pan for another ten minutes with the lid on.
6. While the rice is cooking, cook your eggs. Bring a medium
saucepan full of water to a rolling boil. For a soft boil, gently drop the eggs
into the water for six minutes exactly. (Use a timer!) Scoop them out of the
water and let them sit for a minute or two. Peel them with the help of some cold
7. Add the tablespoon of butter and a few large pinches of salt
to the cooked rice. Mix. Add the chopped parsley and flaked fish. Mix to
distribute and taste for seasoning. Feel free to add more salt and a few grinds
8. Serve each portion of kedgeree with a halved or quartered