I know what you’re thinking….rice, fish, eggs? Why? How can this be good? AND why is it eaten for breakfast? Well, I hate to shatter your prejudices about British cuisine but I have to say that it can sometimes be surprisingly good and kedgeree – a breakfast dish that contains exactly those three ingredients – is just that kind of surprise.
Kedgeree is inspired by the Indian rice and lentil dish of khichdi but only anglicized by swapping out the lentil for the beloved kipper (smoked herring). When it came upon my turn to make this dish, I further tweaked it to my liking. Instead of onions, I used chopped scallions. Instead of hard boiled eggs, I top it with an egg done sunny side up. Since kippers can be difficult to find outside of the UK and, let’s face it, are not up to everyone’s liking, I substituted smoked snow fish, but you can use any that you prefer (even tinned fish, my husband assures me – but I have yet to make that leap). The whole recipe is fairly easy to throw together for a weekend brunch and does an excellent job of using up leftover Basmati rice from last night’s curry feast.
My take on the British breakfast dish of curry fried rice with smoked fish. An easy recipe to throw together for a weekend breakfast or Sunday brunch. #breakfast #Britishrecipes #rice #quickmeals #fish
- 200 g (about 7 oz) of smoked fish like haddock, salmon or mackerel (whatever you like and whichever you can find)
- 3 cups cooked Basmati rice (should be cold or room temp)
- 1 cup chopped scallions
- 1/2 cup (120 ml) chicken broth
- 1 tbsp curry powder
- 3–4 tbsp butter
- 2–3 eggs
- In a large frying pan, add butter and cook over medium heat.
- When melted and hot, add chopped scallions and cook for 2-3 minutes until fragrant.
- Chop up smoked fish into bite sized pieces and add to scallions. Let cook for a minute or two until fish has cooked and has picked up the oil from the butter and scallions.
- Increase heat to high and add cold Basmati rice. Stir together and cook for a minute or two until everything is evenly coated in the oil of the butter.
- Add 1/2 cup of chicken broth and 1 tbsp of curry powder. Stir together and continue cooking on high until liquid has reduced and rice mixture is moist but not mushy.
- Turn off heat, dish out onto plates and top with either a poached or fried egg and serve. Sprinkle with a bit of chili flakes if you are feeling spicy.
Never fry rice that is hot as it has a tendency to get mushy and stick together. Always use cold or room temperature rice that has been cooked ahead of time.
- Category: Breakfast, Brunch, Rice, Fish
- Cuisine: British
Keywords: kedgeree, Basmati rice, eggs, smoked fish, British, breakfast