Scottish Kedgeree
Happy Robbie Burns Day!
Today, January 25th, is Robbie Burns birthday and we are celebrating with a taste of Scotland, a Scottish Kedgeree.
Kedgeree is a dish made from curried rice, smoked fish, eggs, parsley, and lemon juice. It’s quite easy to make and can be eaten hot or cold. Traditionally considered a breakfast dish, it also can be enjoyed for lunch or dinner.
Kedgeree, and of course a wee dram of Scotch whiskey, is a fine way to celebrate Robbie Burns Day!
And for dessert…
Cranachan, a traditional Scottish dessert made of cream, raspberries, a little honey, toasted oats and of course whiskey!
Kedgeree Origins
The origins of kedgeree are a bit uncertain. One school of thought is that the dish is based on a traditional Scottish recipe that incorporated Indian spices when Scottish soldiers were stationed there. The more popular theory is that it is an adaptation of the Indian rice-and-bean or rice-and-lentil dish khichri, and was brought back to Britain by returning British Colonists. Either way, it’s delicious!
The Rice
Have you ever tasted the crispy crust at the bottom of the rice in a biryani, paella, or the Tadig in a Persian rice dish? It’s the best part of the dish!
In my version of I’ve kedgeree I use leftover rice, or rice made a day ahead that I let chill and dry out in the refrigerator. Using leftover, or dried rice makes it possible to get a crispy, crusty flavour- packed rice.
The Eggs
Traditionally kedgeree is made with hard boiled eggs. The eggs can be made ahead and then quartered and added to the rice towards the end of cooking, reserving some for garnish.
Although non-traditional, served with a soft, runny egg on top is a nice alternative. Once the rice is as crispy as I want it, I crack the eggs on top and the heat of the rice does the rest. The soft runny yolk oozing over all that crispy rice is a thing of beauty!
Ingredients
- 1 cup basmati rice
- 1¾ cup water
- 1 fillet smoked haddock or trout.
- 1 cup milk, or just enough to cover
- 1 onion finely chopped
- 2-3 tablespoons butter or oil
- ½ tsp cumin powder
- 1 tsp curry powder
- ½ tsp turmeric
- 2-4 eggs (hard boiled– 2 eggs quartered and added to the rice one quartered and reserved for garnish.
- 1 lemon quartered
- ¼ cup chopped parsley
Instructions
- If using hard boiled eggs
- For soft, runny eggs.
Prepare the Rice
- Place the rice in a medium pot and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the pot. Repeat until the water runs almost clear about 3-4 times.
- Add 1 3/4 cups water to the rinsed/drained rice and bring to a boil. Cover the pot with a tight-fitting lid and remove from the heat. Let the rice sit, covered for 30 minutes, until all the water is absorbed and the rice is tender.
- Spread the rice in a thin even layer on a sheet tray and allow to cool. Place the tray in the refrigerator for 15-20 minutes. Transfer the rice to a container and refrigerate until ready to use.
Hard Boiled Eggs (if using)
- Place 4 eggs in a pot and cover with water. Place the lid on the pot and bring to a boil. Remove from the heat and let sit for 25 minutes. Rinse the eggs under cold water to stop them from cooking. Peel the eggs and cut into quarters. Set aside.Note: The hard boiled eggs can be cooked up-to a day ahead and stored in the refrigerator Remove them from the fridge, peel and cut into quarters when you are ready to make the kedgeree.
Poach the Smoked Fish
- In a saucepan heat up about 1 cup of milk with a bay leaf. Add the smoked fish, and simmer for about 5-7 minutes. Make sure the milk doesn't boil, just slowly simmers. Transfer the fish to a plate to cool. Discard the milk and bay leaf. Once the fish is cool enough to handle, flake apart into bite size pieces. Discarding the skin and any bones. Set aside.
Prepare the Kedgeree
- Peel and chop an onion. Heat 2 tablespoons of oil or butter over med-high heat in a non -stick frying pan. Add the onion and cook until starting too lightly brown. Add the minced garlic and the spices and cook, stirring for another minute.
- Add the rice and stir thoroughly so each grain is coated with the spices. Press the rice down and allow to cook for 2-3 minutes. Stir, flipping the rice on top to the bottom of the pan. Press down again and cook for another 2-3 minutes. Repeat until the rice has lots of crispy bits throughout. Stir in the flaked fish, and lemon juice and stir to mix through.
- Soft runny eggsCrack the eggs on top of the kedgeree and allow the eggs to lightly poach in the heat from the kedgeree until they just turn opaque, and the yolk is still quite soft and runny, about 2-3 minutes. You can cover the pan with a lid to speed up the cooking.Hard boiled eggsAdd the quartered hard boiled eggs, reserving 4 quarters for garnish. Gently stir the mixture.
- Sprinkle with the chopped parsley and serve immediately, garnished with lemon wedges and the remaining hard-boiled egg if using.