Ingredients

The following ingredients have 4 Servings
  • 4 large eggs, boiled and halved
  • 4 cups cooked basmati rice (jasmine rice will also work)
  • 3/4 lb smoked fish, I used salmon. Note: you want hot smoked fish, not cold smoked. Hot smoked fish is sold in chunks. And feel free to use up to a pound of fish for a heartier meal.
  • 4 Tbsp butter
  • 1 Tbsp fresh grated ginger, feel free to add more to taste
  • 1 medium white onion, finely diced
  • 2 cloves garlic, minced
  • 2 Tbsp curry powder
  • 1 Tbsp yellow or brown mustard seeds
  • 1 tsp ground coriander, optional
  • 1 tsp ground cumin, optional
  • 1 fresh hot chili, finely sliced
  • 2 tomatoes, chopped
  • 1 bunch spring onions, thinly sliced
  • juice of 1 lemon
  • 2 handfuls of fresh cilantro, roughly chopped
  • salt and fresh pepper to taste

Instruction

  • Melt the butter in a large pot, and saute the onion, ginger and garlic for about 5 minutes.
  • Add the curry powder, optional spices, fresh chili and mustard seeds and cook for a few more minutes.
  • Add the tomatoes, spring onions and lemon juice.and heat through.
  • Add the rice to the pan and then the fish, breaking it into large flakes as you do. Add in the cilantro, reserving a bit for a garnish. Stir gently to mix everything together and heat through.
  • Season with salt and fresh black pepper, and taste it to see if you need more lemon juice; rice dishes need lots of seasoning.
  • Top the kedgeree with the eggs, garnish with more cilantro. Serve with creamy yogurt.
  • Like so many dishes, kedgeree will only get better hanging out in the fridge if you want to make it ahead.