Improvised kedgeree recipe

I love brunch food and kedgeree is a great dish, very filling, and the epitome of comfort food. Kedgeree is a quick and easy dish, with roots in Indian cuisine, with the dish progressing and picking up ingredients as it made its way from India to the UK.

As breakfast for dinner is the best idea ever I thought I’d make an improvised kedgeree. We had Indian takeaway last night, and I ordered a vegetarian biryani and my partner had quite a bit of basmati rice left from his rogan josh. So I picked up some smoked mackerel from the shop and threw together a simple kedgeree.

This version is a Monday night cook, so I didn’t have all of the ingredients on hand: I didn’t have any coriander, curry paste, or crispy fried onions. But my slapdash version of kedgeree tasted pretty good.

Recipe (this feeds about 2, 3 people)

  • Boiled basmati rice – I mixed it with leftover biryani.
  • Smoked mackerel – about 140g
  • 1/2 white onion, chopped finely
  • 1 jalapeno pepper, chopped finely
  • 1 Thai chili, minced finely
  • 3 green onions, sliced thinly
  • curry power, to taste
  • flavorless oil
  • 4 eggs, hard boiled

Pour boiling water over the fish in a saucepan, cover and let it steep. At the same time hard boil your eggs.

Heat the oil, and fry the onions and peppers with the curry powder until translucent. Continually stir as you fry your onions – I don’t like to let it brown, so I watch over it, carefully. This will take about 5, 10 minutes, depending on how high your heat is. Add your cooked rice and stir, coating the rice with the curry-stained oil – add more oil if your food is sticking to the bottom of the pan.

Get your mackerel out of the hot water and remove the skin (it peels off easily) and flake it into the pan (make sure that you’re getting the bones out) add more curry powder if you’d like, and stir. Add the green onions and stir, ensuring that the rice is hot and that the fish is warmed through – you don’t have to cook this over a high heat, I keep it at low. Add the peas, and stir, letting them warm up and thaw.

Take your hard boiled eggs and you can add them either by slicing them in half (as I have done), or you can chop them up, as well (I don’t like chopping them because the yolk will fall out)

Serve with some naan. You can also add some yogurt (especially if you add a lot of spice). Oh, and enjoy.

Author: Peter Majda

I'm a MA graduate in English literature from DePaul University. I earned my BA in English literature from the University of Illinois. I completed my MA thesis on post-WWII black British literature, and am currently working on my MFA in creative writing. My favorite authors include Jane Austen, the Bronte sisters, Julia Child, David Sedaris, Amy Sedaris, Amy Tan, Harper Lee. I read about two-three books a week. I read mainly essay collections, nonfiction, humor. I am Chicago-raised, but based in the UK.

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