Traditional Kedgeree with Curried Rice and Smoked Fish
British-inspired curried rice with smoked fish, peas, and eggs. A savory, make-ahead comfort dish full of flavor and easy charm.
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Spatula
- Skillet
- Wooden spoon
- Serving platter
- Egg
- Colander
- Slotted spoon
- Stove
- Pot
- Plate
- Serving bowl
- Fork
- Paring knife
Ingredients
- 12 oz smoked haddock or cod, skin removed and flaked
- 1 cup long grain rice, uncooked
- 2 tbsp unsalted butter
- 8 curry leaves, fresh preferred
- 4 green cardamom pods, lightly crushed
- 1 medium brown onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1 cup frozen peas, thawed
- 3 hard-boiled eggs, halved or quartered
- 1/4 cup fresh coriander, chopped
- 3 cups chicken stock
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