Kedgeree (British/East Indian)

Kedgeree is a British/East Indian version of Cajun Jambalaya, and Jambalaya is an American version of Spanish Paella. The most important item needed for this dish is a cast iron pot your God Mother gave you. Other than that, the deal is, when you cook rice in a stock, add meat and fish, spices and veggies you get a great meal. The Italians call theirs Risotto alla pescatora. It’s all pretty close to almost nearly the same ingredients, only the herbs and spices are regional.

The traditional British dish has smoked haddock. You can substitute any local while fish or even use Salmon. The main signature is the curry, turmeric, bay leaf and coriander (aka cilantro).

½ lb. or more Alaskan Cod

1 onion – chopped

1 clove garlic – minced
½ cup peas or frozen peas and carrots
2 cups long grain rice or basmati (some use brown rice)
½ lemon juice
3 chopped green onions (scallions)

1 dash white wine
4 cups chicken stock

Salt and Pepper
3 Tbsp butter
1 bay leaves (East Indians use a lot of bay leaf in their dishes)
1 Tbsp Curry powder
1 tsp Tumeric

1/2 cup freshly cut Cilantro leaves to add to the top at serving

Serves 2, maybe 3

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Add the peas, carrots, garlic,onion, green onions, 1/2 butter, bay leaves, S&P, curry powder, turmeric and rice and sauté four minutes. Add a dash of white wine. Add any water from the fish. Add the chicken stock. Mix well, bring the rice to a boil and cook on simmer for about ten minutes.

When the rice absorbs the fluids, add the remaining butter and slice the fish into cubes and place on top of the rice then add the lemon to the top of the fish.

Check the rice to see if it needs more fluid. Watch the rice, when it has absorbed the fluid and is soft and hot, then gently fold the fish into the dish. While the dish is hot let the fish cook several minutes to desired doneness in the hot rice – several minutes.  Serve while hot and garnish with fresh cilantro.  Some recipes add quartered boiled eggs on top.

As of 3/21/21

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