A salted fish and curried rice dish, there are at least two theories as to the origin of the British kedgeree One school of thought says kedgeree originated in India and was brought back to England by returning Brits.
The other school of thought says that the recipe for a smoked fish and rice dish comes from Scotland, brought by Scottish soldiers to India where it intermarried with curry.
In this recipe, heavily salted salmon marinated overnight is substituted for the traditional smoked haddock. If you have store-bought salted fish, you can skip the marinating part to reduce the total cooking time to 40 minutes.
- 500 grams salmon fillet
- 2 tablespoons rock salt
- 1 cup full-fat milk
- 2 bay leaves
- 3 pods cardamom lightly pounded
- ¼ cup butter
- 1 white or yellow onion peeled and chopped
- 3 cloves garlic minced
- 1 ¼-inch slice ginger peeled and finely chopped
- 2 tablespoons curry powder
- ¾ cup Basmatic rice or other long-grain rice
- ¼ cup sultanas
- 4 eggs hard-boiled or soft-boiled, quartered
- ¼ cup chopped parsley
Salt the salmon
- Rinse the salmon fillet and wipe dry with paper towels.
- Place the salmon in a shallow bowl, dump in the salt and rub into the fish flesh.
- Cover the bowl and allow the salmon to marinate in the fridge overnight.
Cook the salmon
- Rinse the salmon (to remove excess salt on the surface) and dry with paper towels.
- In a sauce pan, heat the milk with the bay leaves and cardamom.
- When the milk starts to bubble, slice in the salmon fillet.
- Over medium-low heat, cook the salmon in the milk for four to five. minutes then flip and cook for another four to five minutes.
- Scoop out the salmon and cool on a plate.
- Strain the cooking liquid.
Cook the curry rice
- Melt the butter in a pan.
- Saute the onion, garlic and ginger with the curry powder until softened.
- Stir in the Basmati rice and sultanas.
- Pour in the stained milk then stir in a cup of water.
- Stir in half a teaspoon of salt, cover the pan and leave the rice to absorb the liquid.
- Meanwhile, break up the cooled salmon into chunks.
- When the rice is done, taste and stir in more salt if needed (see notes after the recipe).
- With the heat off, add the salmon chunks to the rice and toss lightly to distribute.
Assemble your kedgeree
- Reserve a tablespoon of parsley and toss in the rest with the salmon and rice in the pan.
- Ladle the kedgeree into shallow bowls, top with egg quarters and the reserved parsley.
- Serve the kedgeree with lemon wedges (see notes after the recipe) on the side.