Prep 5 minutes
Cook 35 minutes
Total 40 minutes
- 1 cup basmati rice
- ½ lb. smoked trout (or smoked haddock or cod if you can find it)
- 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 running water.
- 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 of pepper.
- 8. Serve each portion of kedgeree with a halved or quartered soft-boiled egg.
Recipe adapted from The Family Cookbook