Cape Fish Kedgeree
Indulge in the comforting flavors of Cape Fish Kedgeree, a vibrant twist on the classic Anglo-Indian dish. Perfectly poached white fish fillets, such as haddock or cod, create a tender and flaky base, while fragrant basmati rice is infused with a bold blend of curry powder and turmeric. The dish is elevated with creamy hard-boiled eggs, a pop of freshness from chopped parsley, and a tangy squeeze of lemon. Cooked in a savory broth of milk and fish stock, this one-pot wonder is not only deeply satisfying but also easy to prepare, making it ideal for a hearty family meal or an impressive brunch centerpiece. With its warm spices, silky texture, and bright garnishes, this dish brings a taste of tradition and a hint of decadence to your table.
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Recipe Information
Ingredients
- 400 grams white fish fillets (such as haddock or cod)
- 500 milliliters milk
- 2 bay leaves
- 50 grams butter
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 200 grams basmati rice
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 400 milliliters water or fish stock
- 3 hard-boiled eggs (shelled and quartered)
- 2 tablespoons fresh parsley (chopped)
- 4 lemon wedges (for serving)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the fish fillets in a large saucepan with the milk, bay leaves, and a pinch of salt. Bring to a simmer over medium heat, then reduce the heat and poach the fish gently for 6-8 minutes or until it flakes easily. Remove the fish from the milk and set aside to cool slightly. Strain the poaching liquid and reserve it for later.
In a large skillet or saucepan, melt the butter over medium heat. Add the onion and garlic, and sauté until softened and translucent, about 5 minutes.
Stir in the curry powder and turmeric, and cook for 1 minute to release the aromas.
Rinse the basmati rice under cold water until the water runs clear, then add it to the skillet with the onions and spices. Stir well to coat the rice.
Pour the reserved poaching liquid and the water or fish stock into the pan. Add the salt and black pepper, then bring to a boil. Reduce the heat to low, cover, and simmer for 12-15 minutes or until the rice is cooked and the liquid is absorbed.
Meanwhile, flake the cooled fish into large chunks, discarding any skin and bones.
Once the rice is cooked, gently fold the flaked fish and quartered boiled eggs into the rice mixture. Cook for an additional 2-3 minutes to warm through.
Remove from the heat and sprinkle with chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 9.3 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 234 mg | 18% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
