Cherry & Dennis Helper Habitat
British Kedgeree with Smoked Fish and Eggs
英式煙魚雞蛋咖喱飯
Recipe overview
Fluffy curried rice folded with smoked fish, peas and boiled eggs makes a warm, quick British meal.
01
Ingredients
Main ingredients
- 600 g cooked rice
- 300 g smoked mackerel fillets
- 4 piece egg
- 150 g Thawed green peas
- 1 piece onion
Seasoning
- 30 g butter
- 2 tsp Mild curry powder
- 2 tbsp parsley
- 1 piece lemons
- 1/2 tsp salt
- 1/4 tsp Black pepper
02
Tools
- knife
- cutting board
- pot
- frying pan
- wooden spoon
- mixing bowl
- measuring spoons
- serving plate
03
Steps
Step 1
Boil the eggs
Lower all 4 eggs into gently boiling water and cook for exactly 9 minutes; keep the boil steady so the shells do not crack.
Step 2
Cool and peel eggs
Transfer the eggs straight into cold water for 5 minutes, then peel under water; the whites should stay whole and the yolks just set.
Step 3
Flake the smoked fish
Check 300 g smoked fish carefully for bones and skin, then separate it into large 3 cm flakes so it will not disappear in the rice.
Step 4
Chop the onion
Peel 1 onion and dice it into even 5 mm pieces so it softens at the same rate.
Step 5
Soften onion in butter
Melt 30 g butter over medium-low heat and cook the diced onion for 5 minutes, stirring often, until translucent but not brown.
Step 6
Toast the curry powder
Add 2 tsp curry powder and stir over low heat for 1 minute until fragrant; stop before the spice darkens or smells burnt.
Step 7
Fold in the rice
Fold in 600 g cooked rice over medium heat for 5 minutes, breaking only firm clumps, until every grain is hot and lightly coated with curry butter.
Step 8
Add the peas
Add 150 g peas and cook for 3 minutes, folding from the bottom, until bright green and hot but still plump.
Step 9
Fold in smoked fish
Add the prepared 300 g smoked-fish flakes and fold gently for 2 minutes until hot; keep most flakes visibly intact.
Step 10
Season with lemon
Finely grate the zest and squeeze the juice of 1 lemon over the rice, then fold in 1/2 tsp salt and 1/4 tsp black pepper; taste before adding anything else.
Step 11
Quarter the eggs
Cut each cooled peeled egg lengthwise into 4 clean wedges with a damp knife, wiping the blade between eggs so the yolks do not smear.
Step 12
Finish and serve
Fold 2 tbsp parsley through the hot kedgeree, divide among four bowls and place 4 egg wedges on each; serve while the rice is steaming.
Common mistakes
- Failing to check every fish flake for bones can leave fine bones hidden in the rice.
- Toasting curry powder over high heat turns it bitter within seconds, and adding rice cannot correct it.
- Stirring the smoked fish vigorously breaks it down so no distinct flakes remain in the finished dish.
Tips
Boil and peel the eggs a day ahead if useful, chill them whole, and cut them only when the rice is ready so the yolks stay neat.
If the rice is cooked ahead, spread it shallow, chill it promptly and keep it refrigerated until it is reheated with the fish.
