Easy Kedgeree (British Curried Rice with Smoked Haddock)

Inspired by the British classic, this curried RiceSelect® Basmati Rice dish is an extrovert that commands a room with its bold flavors. A complete meal that comes together in just 30 minutes, it relies on turmeric, curry powder, smoked fish and more for its heady mixture of flavors.

Buy Now
Serves
4
Total Time
30
Prep Time
10
Cook Time
20

Ingredients

  • null 1 cup RiceSelect® Basmati rice
  • null 1 tsp turmeric
  • null 7 oz smoked haddock or salmon, skin removed
  • null 2 hard-boiled eggs, halved or quartered
  • null 1 cup frozen peas, thawed
  • null 1 tbsp butter
  • null 1 tbsp olive oil
  • null 1 onion, finely chopped
  • null 2 cloves garlic, minced
  • null 1 tsp curry powder
  • null Salt and pepper to taste
  • null Fresh parsley, chopped (for garnish)
  • null Lemon wedges (for serving)

Instructions

  1. Prepare rice according to package directions. Add turmeric to water before boiling.
  2. In a saucepan, add the fish and cover with water. Bring to a simmer and poach for 10 minutes, or until the fish is cooked through. Remove the fish, flake into large pieces, and set aside.
  3. In a large skillet, heat the butter and olive oil over medium heat. Add the onion and sauté for 5 minutes or until soft and translucent. Add garlic and curry powder, cooking for another minute until fragrant.
  4. Add rice to the skillet, stirring to combine with the onion mixture. Gently fold in the fish, hard-boiled eggs, and peas. Season with salt and pepper to taste. Cook for an additional 2 minutes or until heated through. Garnish with parsley and a lemon wedge.