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Kedgeree is an Anglo-Indian dish made of smoked fish, rice, boiled eggs and spices such as garam masala, cumin and curry powder.
Course Entree
Cuisine Best, British, Indian
Level Intermediate
Main Ingredient Fish, Rice
Diet Gluten-Free, Low Sugar


  • 1 1/2 cups basmati rice
  • 3 cups water
  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seed
  • 1 teaspoon cumin seed
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 medium onion minced
  • 1 medium serrano chili (leave the seeds in if you want it spicier)
  • 1 tablespoon garam masala
  • 2 teaspoons turmeric
  • 3 tablespoons ketchup
  • 1/2 cups low sodium chicken stock or vegetable stock
  • 2 tablespoons cream
  • 14 ounces hot-smoked fish like salmon, trout or bluefish
  • 3 soft-boiled eggs peeled and chopped
  • cilantro pomegranate seeds minced and for garnish
  • lemon (wedges) for serving


  1. Put the rice in a seive and wash with cold water. Add the water and rice into a heavy bottomed pot, cover, then bring to a boil. Turn down the heat to maintain a gentle simmer and cook until there is no water left (15-20 minutes). Turn the heat off and let the rice steam for an additional 10 minutes.
  2. Heat a large chef's pan, until very hot. Add the oil and swirl to coat. Add the mustard seed and cumin and fry until they start making a popping noise. Add the garlic and ginger and fry until fragrant. Add the onions, chili, garam masala and turmeric. Fry until the onions are soft and your kitchen is redolent with Indian spices.
  3. Add the ketchup and stock and boil until the mixture is thick and gluggy. Turn down the heat, then add the cream and smoked fish, breaking up the fish as you add it. Add the cooked rice and most of the chopped egg and stir it all together. Taste and add salt if needed.
  4. To serve, just spoon the kedgeree onto a plate and top with the remaining chopped egg as well as the minced cilantro and pomegranate seeds. Serve with a bowl of lemon wedges.