British Isles Curried Fish and Rice (Kedgeree)
This is a classic British dish that longtime Scramble member Diana Molavi shared with us. I think it’s terrific because you can make it all in one pot and it’s got a savory stick-to-the ribs quality that British food is known for. It’s so unusual with hard-boiled eggs stirred in, but trust me, somehow it works.
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion finely diced
- 1 Tbsp. curry powder
- 1 cup white rice
- 2 1/4 cups reduced-sodium fish, chicken, or vegetable broth (or use any variety)
- 1 lime zest and juice (use half the lime for cooking and the other half for serving)
- 1 - 1 1/2 lb haddock or mahi mahi fillets, or use other thick white fish fillets
- 1/4 tsp. salt
- 1 cup frozen peas
- 3 hard-boiled eggs quartered
- 1/4 cup fresh flat leaf parsley chopped
Instructions
- Hard-boil the eggs now, if necessary. Heat a large deep skillet with a lid, or a Dutch oven over medium heat, add the oil, and when it is hot, add the onions.
- Cook them for 3 – 5 minutes until they are translucent, then add the curry powder and cook it for 2 more minutes.
- Add the rice and stir to coat it, then add the broth and 1/2 tsp. lime zest.
- Bring it to a boil, add the fish fillets in a single layer, season them with salt, add the peas, and cover and simmer it for 15 – 20 minutes until the rice is tender and the fish flakes easily, stirring once to make sure the rice doesn’t stick to the bottom of the pot.
- Using a spoon or a spatula, break the fish into chunks, add the eggs, the juice of half a lime, and the parsley. Serve it immediately with lime wedges.
Slow Cooker Directions
- Omit the oil. Cut the fish into chunks, then combine all ingredients except the hard-boiled eggs and parsley in the slow cooker. Cook on low for 4 - 5 hours until the rice is tender and the fish flakes easily. Stir in the eggs and parsley. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Dice the onion, zest and juice the lime, hard-boil, quarter, and refrigerate the eggs, chop the parsley.
Scramble Flavor Booster: Use an extra tsp. of curry powder and season it at the table with freshly ground black pepper.
Tip: Do you have a hard time peeling hard-boiled eggs? After you’re finished cooking the eggs, lightly crack the shells before placing them into an ice water bath. This will make them a little easier to peel.
Nutritional Information Per Serving (% based upon daily values): Calories 293, Total Fat: 9g, 12.5%; Saturated Fat: 2g, 8.5%; Cholesterol: 246mg, 82%; Sodium: 347mg, 14.5%; Total Carbohydrate: 33g, 11%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 23g
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