Much like mulligatawny soup, kedgeree is a dish that was popular among the colonial types during the British occupation of India.
The Brits loved it so much, they brought it back to their own land and made it a part of the UK’s rich gastronomic history. Ah colonialism – nicking parts of other peoples’ cultures and making them your own.
This particular recipe came from my brother…I think. It’s in my very well-thumbed and tatty recipe book which I started when I left home. Most of the recipes in there came from him (big bro is an amazing cook, he’s the one who first got me interested in cooking, as well as eating.)
In his original version, it’s a salmon dish but I’m mixing it up because I can’t trust my local salmon (it’s that bright pink, heavily farmed and pre-frozen cr*p from Asia) and I’m trying to get more oily fish in hubs’ and my diets.
The spinach is not in the traditional version of kedgeree but I had some in the house and can’t resist adding a bit of greens to my meal.
The result was so good I texted my brother: “I just made the best kedgeree in the history of kedgerees.”
To which he responded: “your face is a kedgeree”, and that triggered a stream of affectionately meant, but vile, insults.
Because we’re mature like that.
Smoked Fish Kedgeree (serves 3-4)
- 1 fillet smoked mackerel, flaked
- 4 oz smoked salmon, cut into thin strips
- juice of a lime
- 1 tbsp butter
- 1/2 large white onion, finely chopped
- 1 cup white rice
- 2 tsps coriander/cilantro
- 1 tsp turmeric
- 2 tsps garam masala
- 4 hard boiled eggs, peeled and quartered
- 2 cups chicken or fish broth
- Heat 1/2 tbsp of butter in a pan, add the onion and let it sweat for a few minutes until golden. Stir in the spices and the rice. Pour in the broth, bring to a boil then reduce the heat to its lowest setting, cover and let sit for 20 minutes until all the broth is absorbed and the rice is tender. Stir in the spinach until it wilts.
- Melt 1/2 tbsp of butter in a saucepan, add the mackerel and salmon and saute until the salmon turns opaque. Turn off the heat.
- Stir the rice and lime juice into the fish and mix until thoroughly combined. Serve with the eggs on the side (or mixed into the dish if you’re not worried about the presentation).
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