Sunday, April 27, 2014

Kedgeree; Curried Fish, Rice and Egg (Dairy and Gluten Free)

I have recently been exploring old recipes as they use real foods.  I discovered Kedgeree and love it.  From what I understand, Kedgeree was typically a breakfast food, as it used up leftovers and provided energy for the day ahead.
 This dish originated in India and was brought to the United Kingdom as early as the 1400's. Kedgeree is often made with a smoked Haddock but other fish can be substituted.  I used salmon but definitely think you could use cod, halibut, tilapia either fresh, frozen or leftover;)

Ingredients (serves 6)

  • 2 hard boiled eggs
  • 1 tablespoon olive oil
  • 1 diced onion
  • 2 cloves garlic
  • 450 g (approximately) fish of choice
  • 3 cups water + more if needed
  • 2 teaspoons curry powder
  • salt and pepper to taste
  • 1 tablespoon lemon juice
  • 1/4 cup chopped parsley
  • 1 1/2 cups white rice (I like to use a Jasmine Rice)

  1. In a medium size pot boil fish in water until cooked, approximately 8 minutes.
  2. Remove fish and reserve the fish water from the pot and set aside
  3. In the pot heat oil and cook onion for 3-5 minutes, add garlic and curry and fry another minute.
  4. Measure reserved fish water and add water if needed to get 3 cups total.  Add to pot with onions.  
  5. Add rice and cook on a medium to low heat until rice is cooked (approximately 15 minutes.)
  6. Chop fish and eggs and set aside in a separate bowl.
  7. Add parsley, lemon juice, salt and pepper to the fish and eggs.
  8. Stir to full combine.
  9. Add fish mixture the the rice and stir to combine.
  10. Serve warm or cold.

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