Traditional Kedgeree Curried Rice (Smoky, Spiced, Easy)
Make this classic kedgeree curried rice with smoked haddock, golden turmeric rice, and boiled eggs. Ready in 45 min, perfect for brunch or weeknights.
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Cooking tools:
- Saucepan
- Plate
- Measuring cup
- Spatula
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Fork
- Egg boiler
- Pot
- Colander
- Mixing bowl
- Serving platter
- Serving bowl
- Kitchen timer
- Stove
Ingredients
- 4 cups (1 litre) low-sodium chicken stock
- 500g (1 lb) smoked haddock or cod, skin-on
- 2 1/4 cups long grain rice, uncooked
- 75g unsalted butter
- 15 curry leaves (optional)
- 6 green cardamom pods, lightly crushed
- 1 brown onion, diced
- 2 garlic cloves, finely minced
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 1 cup frozen peas, thawed
- 1/2 cup fresh coriander leaves, roughly chopped
- 3 hard-boiled eggs, halved or quartered
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