Kedgeree is a traditional dish found in the UK comprised of curried rice with smoked fish and boiled eggs. Although traditionally this dish was served for breakfast, it is now common to find this dish served all day at many restaurants in the United Kingdom.

Anglo-Indian dishes are immensely popular today—that yummy chicken tikka masala served at almost any Indian restaurant? That was actually popularized by cooks from India living in Britain!

Whip up this savory Anglo-Indian dish to enjoy any time of day!

Prep: 10 minutes

Cook: 40 minutes

Serves: 4

Ingredients

• 4 cups chicken stock
• 1 lb smoked haddock or cod
• 2 1/4 cups basmati rice
• 5 tbsp butter
• 15 curry leaves
• 6 green cardamom pods, crushed
• 1 brown onion, chopped
• 2 garlic cloves, minced
• 2 tsp curry powder
• 1/2 tsp turmeric powder
• 1 cup frozen peas, thawed
• 1/2 cup your favorite herb- cilantro, coriander, green onion, or parsley
• 3 boiled eggs

Preparation

1. Bring chicken stock to boil in a small pot. Add fish and poach gently for 8 minutes or until fish starts flaking. Save 1/2 cup of the stock and set aside.
2. Let fish cool. Remove any scales, and flake into large chunks, checking for bones.
3. Add rice into the leftover stock and bring to a boil. Reduce to simmer and cook rice, covered, for about 13 minutes or until rice is tender and liquid is absorbed.
4. Let rice cool for about 10 minutes. Fluff with fork.
5. While rice is cooling, melt butter in a large skillet on medium-high heat. Add cardamom pods and curry leaves and stir until fragrant. Add onion and garlic and cook for 5 minutes until they start to brown.
6. Lower heat to medium. Add curry powder and turmeric. Add rice and stir to coat. Pour in 1/2 cup reserved stock from step 1 to moisten the rice.
7. Stir in peas and half of your chosen herb. Save the rest to garnish.
8. Dish out and top with halved boiled eggs. Garnish with the rest of your herb. Tuck in!