Brown Rice Kedgeree with Smoked Haddock, Salmon and Coriander

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Curry flavoured basmati rice loaded with smoked fish, sweetcorn, peas, cream, butter, fresh coriander, and of course, boiled eggs. There are many variations of this dish and I confess, that this version is probably quite different and far more decadent than when it was first introduced to the UK, as a breakfast dish, during the Victorian era.

Kedgeree is thought to have evolved from Khichdi, a centuries old, classic South Asian rice and lentil dish for which there are a vast number of variations. The original kedgeree served in the UK, was a simple mix of curried rice, smoked haddock, eggs and butter. If a herb was added, it would have been parsley. Over time, it has become a more popular lunch and supper dish and as such has evolved to suit those meals.

Some notable points about this version:

• The most common fish used is smoked haddock. I have used a combination of smoked haddock, haddock and smoked salmon – use whatever takes your fancy. I rather fancy a Scottish version with Abroath Smokies!
• I have used coriander/cilantro instead of parsley, but both work well.
• In order to try and make a complete meal, I have added peas and sweetcorn to the dish. Peas are often used, but sweetcorn less so. We just love sweetcorn and I think it works really well with all the flavours. Both are optional.
• I have used brown basmati rice rather than white. I find it holds it texture better when cooked and absorbing all the wonderful extra flavours and moisture from the butter and cream.
• I always add a good glug of fresh cream which helps create a luxurious, luscious, moist dish. Coconut cream would also be delicious, if you prefer.

How to make Brown Rice Kedgeree with Smoked Haddock, Salmon and Coriander

Collect all the ingredients together:

For the rice –

• onion, peeled and roughly chopped
• cloves of garlic, peeled
• peeled ginger, sliced
• vegetable oil
• Indian curry spice
• turmeric
• brown rice or mix of brown and wild rice
• water
• frozen sweetcorn kernels, optional
• fine salt
• freshly ground black pepper
• frozen peas/petit pois, optional

For the fish –

• I use:
  • smoked, un-dyed haddock fillets, pin boned
  • unsmoked haddock
  • smoked salmon

You will also need –

• large free-range eggs
• unsalted butter
• single cream
• finely chopped fresh coriander or parsley or a mix of the two

Serving suggestions –

• lemon wedges to serve
• extra chopped coriander/parsley
• spring onions, trimmed and chopped
• naan bread
• mango chutney
• tomato and cucumber salad

How to make this wonderful dish:

Cook the rice –

1. Finely chop the onion, ginger and garlic, either in a food processor or by hand.
2. Heat the oil over a medium high heat in a cast iron casserole with a lid and add the vegetables. Cook for 4- 5 minutes until slightly caramelised.
3. When the vegetables are ready, add the curry spice and turmeric and cook, stirring, for 1 minute, or until aromatic.
4. Add the rice, sweetcorn, salt, pepper and water to the pan, stir well and bring to a simmer.
5. Turn the heat to low, put the lid on, and cook for 25 – 30 minutes, or until the rice is cooked.
6. If adding peas/petit pois, scatter over the top of the rice for the final 2 minutes of cooking.

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Cook the fish and the eggs and add remaining ingredients to the rice –

1. Cover the eggs with cold water and bring to a simmer. Cook for 6 minutes, drain immediately and cover in cold water to prevent them cooking further.
2. Put the smoked haddock in a frying pan and just cover with water. Place the haddock on top of the smoked haddock but not covered in water. This way the smoked haddock cooks in the water and the haddock steams. Bring the water to a simmer, cover with a lid and cook for 7 – 8 minutes. When cooked, remove the skin and flake the fish into large chunks. It will break down into smaller chunks when you stir it into the rice.
3. When the rice is cooked, fluff it up with a fork and add the smoked haddock and haddock. Chop the smoked salmon and add with the butter. (There is no need to cook the smoked salmon before adding it to the rice.) Gently stir together.
4. Finally add the chopped coriander/parsley and the cream. Taste and adjust seasoning, if necessary.
5. Cook over a medium heat for 2 – 3 minutes until everything is piping hot. Stir carefully, trying not the break the fish up too much.
6. To serve: peel the eggs, halve or quarter them and serve on top of the kedgeree. Garnish with extra herbs or trimmed and sliced spring onions. Serve with your choice from:

• lemon wedges
• naan bread
• mango chutney
• tomato and cucumber salad.

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