Easy kedgeree recipe with smoked fish
Easy kedgeree recipe with smoked fish Okay, so kedgeree is one of those dishes I always forget about until I’m staring at a pack of smoked fish in the fridge like, “What do I even do with you?” And then I remember—oh yeah, kedgeree! It’s this weirdly comforting mix of rice, smoky fish, and eggs,…
Easy kedgeree recipe with smoked fish
Okay, so kedgeree is one of those dishes I always forget about until I’m staring at a pack of smoked fish in the fridge like, “What do I even do with you?” And then I remember—oh yeah, kedgeree! It’s this weirdly comforting mix of rice, smoky fish, and eggs, and it’s perfect for breakfast, lunch, or dinner. No rules here.
I first had it at a friend’s house years ago and was like, “Wait, this is a thing? Why isn’t everyone eating this?” It’s super easy, tastes fancy, and you can totally pretend you’re a British aristocrat from the 1800s while eating it. Or just sit in your pajamas like I do. Either way, it’s delicious.
Recipe Card
Recipe Title: Easy kedgeree recipe with smoked fish
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 cup basmati rice (or any long-grain rice, really)
- 2 cups water (or chicken broth if you wanna be extra)
- 1 tbsp butter (or oil, but butter is better)
- 1 onion, chopped (fine if you cry while doing this)
- 2 cloves garlic, minced (or just smash it with a knife, who’s judging?)
- 1 tsp curry powder (or more if you like spice)
- 1 tsp turmeric (mostly for color, let’s be honest)
- 200g smoked fish (haddock, cod, whatever’s on sale)
- 2 eggs, hard-boiled and chopped (or soft if you’re fancy)
- Handful of fresh parsley, chopped (optional but pretty)
- Salt and pepper to taste (don’t skip this)
- Lemon wedges for serving (trust me on this)
Directions:
- Rinse the rice under cold water until the water runs clear. Or don’t. I won’t tell.
- Cook the rice in the water or broth according to package instructions. Basically, boil it, then simmer until done. Easy.
- While the rice cooks, melt the butter in a big pan over medium heat. Toss in the onion and garlic and cook until soft, about 5 minutes. Don’t burn it. Unless you like that.
- Stir in the curry powder and turmeric. Let it cook for like 30 seconds until it smells amazing.
- Flake the smoked fish into the pan. Try not to eat half of it straight from the package first.
- Add the cooked rice to the pan and mix everything together. Taste it. Add salt and pepper if needed.
- Throw in the chopped eggs and parsley. Give it one last stir.
- Serve with lemon wedges. Squeeze that lemon all over it. It makes everything better.
And that’s it! You’ve got kedgeree. It’s like a hug in a bowl but with fish and rice. Perfect for when you want something comforting but not too heavy.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 20g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| Smoked haddock | Smoked salmon or trout |
| Fresh parsley | Cilantro or green onions |
Tips
- If your rice sticks together, fluff it with a fork before mixing it in. No one wants a clumpy mess.
- Don’t overcook the fish—it’s already cooked! Just warm it through.
- If you hate hard-boiled eggs, skip ’em or fry one to put on top. Live your truth.
FAQ
Q: Can I make this ahead of time?
A: Yeah! Just store it in the fridge and reheat it gently. Add a splash of water if it’s dry.
Q: Can I freeze leftovers?
A: Honestly, the rice gets weird in the freezer. I’d eat it fresh or within a couple days.
Q: What if I don’t like curry powder?
A: No big deal. Use paprika or just skip it. It’ll still taste good.
That’s it. Hope you enjoy it! Let me know how it goes if you try it. And if you burn the onions, just pretend you meant to do that. I won’t tell.
