Foryoueats: Kedgeree (British Curried Rice With Smoked Haddock)

Name: Foryoueats: Kedgeree (British Curried Rice With Smoked Haddock)
Total time: 60 min
Ingredients: 6 large eggs; 1 pound (454g) finnan haddie (Scottish smoked haddock; see notes); 2 cups basmati rice (13 1/4 ounce; 375g); 2 teaspoons (10g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more if needed; 2 1/4 cups (530ml) homemade chicken stock or store-bought low-sodium broth (see notes); 4 tablespoons (60g) unsalted butter; 1 medium yellow onion (8 ounces; 227g), thinly sliced; 1 teaspoon garam masala or other curry powder; 1/2 teaspoon turmeric; 4 green cardamom pods; 1 bay leaf; 1/2 cup chopped flat-leaf parsley leaves and tender stems; Lemon wedges, for serving

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This British kedgeree recipe features a flavorful mix of curried basmati rice, smoked haddock, and hard-boiled eggs. With aromatic spices like garam masala and

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Ingredients

6 large eggs
1 pound (454g) finnan haddie (Scottish smoked haddock; see notes)
2 cups basmati rice (13 1/4 ounce; 375g)
2 teaspoons (10g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more if needed
2 1/4 cups (530ml) homemade chicken stock or store-bought low-sodium broth (see notes)
4 tablespoons (60g) unsalted butter
1 medium yellow onion (8 ounces; 227g), thinly sliced
1 teaspoon garam masala or other curry powder
1/2 teaspoon turmeric
4 green cardamom pods
1 bay leaf
1/2 cup chopped flat-leaf parsley leaves and tender stems
Lemon wedges, for serving