Kedgeree
recipe

A delicious and aromatic dish made with smoked fish, rice, and spices.
Preparation Time: 1 hour 30 minutes
Serving Size: 4 servings
Ingredients:
- 320 g basmati rice
- 5 dl water
- 3 dl fish or chicken stock
- 1 piece (about 500g) smoked trout
- 120 g butter
- 1 large onion, finely chopped
- 1 mild green chili, finely chopped
- 3 green cardamom pods, crushed
- 1 tbsp curry powder
- 4 (almost) hard-boiled eggs, halved
- A handful of fresh coriander, finely chopped
- A handful of fresh chives, finely chopped
- Salt to taste
- 1 small lemon, cut into wedges
Instructions:
1. Rinse the basmati rice in a sieve under running water and transfer it to a pot. Add cold water and soak the rice for about an hour. Drain the rice well.
2. In the pot, combine 5 dl of water and 3 dl of fish or chicken stock. Add a pinch of salt and bring to a boil.
3. Once the water is boiling, add the rinsed rice and stir. Cook the rice according to package instructions. Once the water is absorbed, remove the pot from heat and let it sit, covered, for about 5 minutes.
4. Meanwhile, boil the eggs, cool them down, and cut them in half lengthwise.
5. In a frying pan, heat the butter and sauté the onion until soft. Add the chopped chili and crushed cardamom pods, and stir for a couple of minutes. Then add the curry powder and mix well.
6. Remove the skin from the smoked trout and flake the fish into pieces.
7. Chop the fresh coriander leaves and chives.
8. Once the rice is ready, fluff it with a fork. Stir in the sautéed onions and spices, mixing well.
9. Add the smoked trout and gently mix it in. Cover the pot for a few more minutes to warm the fish.
10. Serve the kedgeree on plates, garnished with egg halves, chopped herbs, and lemon wedges.
Nutritional Information (per serving):
- Calories: 550
- Protein: 24g
- Carbohydrates: 60g
- Fat: 25g
- Fiber: 3g
- Sodium: 450mg

Reviews: 4.5 (5506 reviews) ★★★★★ share