Smoked mackerel kedgeree is a traditional British recipe that combines the flavors of curried rice and smoked fish. This dish originated from colonial India and was adapted by the British during the time of the British Raj. It is a hearty and flavorful dish that can be enjoyed for breakfast or as a wholesome family brunch.
The History of Kedgeree
The origins of kedgeree can be traced back to the 14th century in India, where it was known as khichri. Khichri was a simple dish made with spices, fried onions, ginger, and lentils. However, when the British adopted this dish as their own, they made a few modifications. Lentils were removed from the recipe, and eggs were added as a garnish. Over time, kedgeree evolved to include smoked fish, with some attributing this addition to Scottish influence.
The Ingredients
To make smoked mackerel kedgeree, you will need the following ingredients:
- 3 fresh large eggs
- 2 cups of basmati rice
- 4 ounces of smoked haddock or other white fish
- 1 cup of milk
- 1 teaspoon of curry powder
- 4 chopped green onions
- 1 bay leaf
- 1/4 cup of frozen peas (optional)
- 1 tablespoon of butter
- Salt and pepper to taste
- Chopped parsley for garnish
How to Make Smoked Mackerel Kedgeree
To prepare smoked mackerel kedgeree, follow these simple steps:
- Cook the basmati rice according to the package instructions. Once cooked, drain and set aside to cool.
- In a separate saucepan, place the eggs and cover them with cold water. Bring the water to a boil and let the eggs cook for a few minutes. Remove from heat, cover, and let the eggs sit in the hot water for 10 minutes. Peel, slice, and set aside.
- In a large skillet, place the smoked haddock and bay leaf. Pour in the milk until the fish is fully submerged. Cook over medium-low heat until the fish turns opaque and flakes easily. Remove the fish from the skillet, discard the skin and bones, and flake it into large chunks with a fork.
- In another large pan, melt the butter and add the curry powder, chopped green onions, and peas (if desired). Cook for about 10 minutes or until the onions are soft.
- Add the cooked rice, eggs, and flaked fish to the pan. Season with salt and pepper, and stir well to combine all the ingredients.
- Garnish with chopped parsley and the remaining sliced eggs. Serve hot and enjoy!
Storage and Freezing
If you have any leftovers, you can store kedgeree in an airtight container in the refrigerator for up to 2 days. If you want to freeze kedgeree, portion it into freezer bags without the eggs and freeze for up to 2 months. When reheating, make sure to heat it thoroughly in the oven or on the stovetop and prepare fresh hard-boiled eggs.
Can you eat leftover kedgeree cold?
Yes, you can eat leftover kedgeree cold. However, it is recommended to reheat it before serving to enhance the flavors.
How many calories are in kedgeree?
The number of calories in kedgeree can vary depending on the specific ingredients used and portion size. As a general estimate, a serving of kedgeree can range from 300-500 calories.
In Summary
Smoked mackerel kedgeree is a delicious and nutritious British dish that combines curried rice with the smoky flavors of fish. It has a rich history and is a popular choice for breakfast or brunch. With the right ingredients and simple preparation, you can enjoy this flavorful dish in the comfort of your own home. Give it a try and experience the taste of traditional British cuisine!
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