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Kedgeree - Indian Spiced Rice with Fish

Kedgeree is a UK dish that goes back to the colonial days in India and is typically had for breakfast. The spices and ingredients for this dish are simple but pack in a lot of flavour. Adapted from Living and Eating by John Pawson and Annie Bell, Jamie Oliver)
Course: Main Course
Cuisine: Indian
Diet: Gluten Free
Keyword: corn-free, dairy-free, egg-free, fish & seafood, gluten-free, nut-free, pasta, rice & grains, rice, soy-free
Servings: 4
Author: ness

INGREDIENTS

  • 2 tablespoons butter or canola oil
  • 1 medium onion diced
  • 1 thumb sized piece of ginger (minced)
  • 2 cloves garlic (minced)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • 1 ¼ cup basmati rice
  • 1 pound firm white fish such as cod (pickerel)
  • 1 lemon
  • 1 bay leaf
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh coriander
  • Dried currants and lime wedges to serve (optional)
  • 1 teaspoon coarse sea salt
  • Salted Pumpkin Seeds
  • 2 tablespoons pumpkin seeds
  • 1 teaspoon canola oil
  • Ground cinnamon
  • Ground chili (optional)
  • Coarse sea salt

INSTRUCTIONS

  • Heat a large heavy bottomed pot on medium-high heat. Add butter or canola oil and add onion, ginger and garlic and cook for about 5 minutes or until onions are translucent and slightly golden, stirring occasionally. Add ground coriander, cumin, turmeric and basmati rice. Stir so all ingredients are combined and cook 2 more minutes.
  • Add 2 cups of water and stir, scraping any brown bits off the bottom of the pot with a wooden spoon. Bring to a boil and reduce heat to simmer and cook covered for 9 minutes. Remove from heat and add peas. Cover and allow steam to continue to cook rice and warm peas for 15 minutes.
  • Meanwhile, add fish, 3 slices of lemon and bay leaf to a sauce pan. Add enough water to just cover and bring to simmer and cook for about 6 to 8 minutes or until fish is cooked and flaky. Remove fish from cooking liquid and allow to cool slightly. Using two forks, flake the fish apart.
  • In a small frying pan on medium high heat, add oil, pumpkin seeds and a pinch of cinnamon, chili powder, and salt. Gently stir pumpkin seeds so they don’t burn. Remove from heat after a couple of minutes or when they are slightly browned.
  • Assemble kedgeree. Add fish and chopped coriander to rice, salt, and stir to combine. Adjust seasonings and garnish with a sprinkle of chili powder (optional), fresh coriander, pumpkin seeds and dried currants.
Adapted from Living and Eating by John Pawson and Annie Bell, Jamie Oliver.