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Kedgeree

Kedgeree

  • Makes
    4 servings
  • Cook Time
    25 minutes

Kedgeree is an Anglo-Indian dish of curry-seasoned rice studded with smoked fish. Smoked haddock is classic, but we use easier-to-source smoked trout, which also offers the advantage of being ready to use straight from the package (smoked haddock requires poaching in milk). We recommend offering at least a couple of the optional garnishes listed below.

Ingredients
  • 3

    tablespoons salted butter, cut into 3 pieces

  • 1

    small yellow onion, chopped

  • 2

    tablespoons minced fresh ginger

  • 4

    cups cooked and chilled long-grain white rice

  • 4

    ounces smoked trout, skin removed, broken into flakes

  • 2

    tablespoons curry powder

  • Kosher salt and ground black pepper

  • Optional garnish: Chopped soft- or hard-cooked eggs OR chopped fresh cilantro OR chopped roasted cashews OR lemon wedges OR chutney OR a combination

In a 12-inch nonstick skillet, melt the butter until foamy. Add the onion and cook until soft and translucent. Add the ginger and cook until aromatic. Using your hands, break apart any clumps in the rice and add to the skillet along with the trout, curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Stir, then cook without stirring until heated through and beginning to brown on the bottom. Season with salt and pepper.