Kedgeree
A classic British-Indian comfort dish of flaked fish, fragrant spiced rice, and hard-boiled eggs bound together in a creamy, aromatic mixture. Customize the rice grain, protein, and aromatics to create endless variations of this beloved one-pan meal.
Ingredients
Method
Cook the rice according to package directions and set aside. Hard-boil the eggs, cool, and peel; cut into halves or quarters.
If using raw fish, cook it by poaching, baking, or pan-searing until flaky, then flake into bite-sized pieces. If using canned or pre-cooked fish, drain and flake.
Melt butter in a large saucepan over medium heat. Add diced onion and sauté until softened, about 3–4 minutes.
Stir in minced ginger and garlic; cook until fragrant, about 1 minute.
Add garam masala and turmeric; stir constantly for 30 seconds to bloom the spices.
Pour in the heavy cream and vegetable broth; stir to combine and warm through, about 2 minutes.
Add the cooked rice, flaked fish, and peas to the sauce; fold gently until everything is well combined and heated through, about 3–4 minutes.
Gently fold in the hard-boiled egg pieces so they don't break apart.
Transfer to a serving dish or individual plates. Garnish with fresh parsley, lemon zest, and a squeeze of fresh lemon juice. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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