My take on the British breakfast dish of kedgeree with curry fried rice and smoked fish. An easy recipe to throw together for a weekend breakfast.. #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 few 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Rice, Fish
- Cuisine: British
Keywords: kedgeree, Basmati rice, eggs, smoked fish, British, breakfast