Kedgeree is an adaptation of Indian Khichari(a spiced softly cooked rice and lentil dish). Unlike khichari, kedgeree is more of a rice pulao, mildly spiced and served with eggs, smoked fish and peas. Smoked salmon is an excellent choice to make this recipe.
A Brief History
A kedgeree is a good example of fusion food bringing classic Indian Khichari with colonial British ingredients like eggs, smoked fish and peas, this recipe is an adaptation of an Indian Khichari as referenced in old English and Indian cookbooks.
Kedgeree is made with traditional Indian ingredients like rice, turmeric, curry leaf, curry powder(mostly likely Sambar powder) etc and classic English breakfast ingredients the colonial British bought from the old country such as eggs, canned smoked flaked fish and peas.
Long after the colonial British left the dish stayed on and loved by many Indians specially with the Anglo-Indian community. Either ways Kedgeree is a lovely example of fusion food, and repurposing leftover rice. So don’t worry about missing some ingredients, can’t find smoked salmon simply use plain cooked salmon, or swap curry leaves for bay leaf. You get an idea!
Ingredients
- Smoked Fish: – Smoked haddock or cod is used in the classic recipe, however they’re not the easiest smoked fish to find. Enter Smoked Salmon, if you find a large piece of smoked salmon as you see in the ingredients picture that would be perfect. Simply flake into bite sized pieces and add to the recipe.
- Rice: basmati rice is best for that non sticky, separate grain, fluffy texture. Any long grain works well.
- Aromatics and Spices: Onion and garlic are the best base flavors along with fresh curry leaves(if available), turmeric, Madras curry powder or ground cumin.
- Madras Curry Powder: also called western curry powder is a mild spice mix made with turmeric, coriander, cumin, fenugreek as dominant flavor( unless mentioned HOT). This is definitely not the same as garam masala. Brands like Sun, Clives of India and Keens work beautifully.
- Boiled ggs: is a must, cook to your desired texture. Eggs along with smoked fish and a good amount of protein to the recipe.
- Peas: adds a pop of freshness, color and balance.
Salmon Kedgeree
Equipment
- sauté pan or wok
Ingredients
- 3 cups cooked basmati or long grain rice
- 2 tbsp olive oil or a combination of oil and butter or ghee
- 1 medium leek or onion finely chopped
- 1 tsp minced garlic about 3 cloves
- 3 eggs, or one per person cooked to your liking
- 12-14 oz smoked salmon/cod/ haddock, flaked or just a piece of cooked salmon
- 1 heaped cup fresh or frozen peas
- 1 heaped tbsp madras curry powder
- ½ tsp turmeric
- 1 sprig curry leaves or 2 bay leaf
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp mild or hot paprika
- sea salt and black pepper to taste
- chopped cilantro to garnish
- 1-2 tbsp lemon juice
Instructions
- Warm the oil/ghee or butter in a large sauté pan or wok on medium. Add fennel, cumin seeds, curry leaves or bay leaves. Sauté for a few seconds until seeds start to pop.
- Add the chopped onion or leek, garlic and sauté for a minute or two until leek starts softening and caramelizing.
- Add the ground turmeric, paprika, Madras curry powder, lemon juice and salt. Sauté for a few seconds then add the cooked rice. Mix well.
- Flake the cooked salmon fillets and add them to the pan. Mix gently.
- Reduce heat, sprinkle about 2 tablespoons of water if the rice looks dry, cover and cook for 2-3 minutes until warmed through and rice looks hydrated and fluffy.Garnish with halved boiled eggs, lemon wedges, fresh cilantro. I love it with a lot of cracked black pepper.
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