Kedgeree is a British version of an Indian dish 'khichdi', made with spiced rice and lentils. It came to Britain during colonial time and became a popular breakfast dish served with smoked fish and boiled eggs. I often have it as a light dinner. Best cooked in a shallow casserole which can then be taken straight to the table for presentation and sharing. It makes a cheerful and comforting meal. In Britain smoked haddock would most often be used. I use Tasmanian hot smoked salmon.
Serves 2-3
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 250g / 9oz basmati rice, washed and drained
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- 600ml / 20fl oz chicken or vegetable stock
- 150g / 5oz hot smoked salmon, skinned and flaked
- 3 soft-boiled eggs, shelled and halved
- a handful of chopped flat-leaf parsley
- sea salt and ground black pepper to taste
- lemon wedges, to serve
METHOD
- In a shallow casserole dish, heat 1 tablespoon butter over medium heat until foaming and golden. Add onion and sauté over reduced heat for about 5 minutes until it is softened.
- Add the rice, turmeric and garam masala. Toss them gently with a wooden spoon for a minute or so until the rice is coated in the onion mixture.
- Stir in the stock. Partially cover the casserole dish with a lid and bring it to a boil. You should see little craters appearing on the surface of the rice when most of the liquid has been absorbed. As soon as that happens, turn the heat down to very low.
- Add flaked smoked salmon pieces on to the top of the rice and dot the pieces with the remaining tablespoon of butter.
- Completely cover the casserole with a lid. Let it continue to cook gently over very low heat for a few more minutes until the rice is tender.
- Gently fluff up the rice and mix it in with the salmon pieces. Remove the dish from the heat and let it stand for two minutes with the lid on.
- Arrange soft-boiled egg halves on top of the rice. Season to taste. Garnish with parsley and lemon wedges.
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