Known in Europe as a Smoked Fish Kedgeree, this recipe has been modified from several others to make it as easy and tasty as possible. In Europe a kedgeree, which is derived from an Indian dish, is often served for breakfast. Your kids may balk at a curry offering instead of weetbix. So I’d suggest you try this first for dinner!
In our version of the classic smoked fish kedgeree, we use New Zealand smoked fish options, and really mild spices that are kid-friendly (you can always finely chop a little chilli on the adult’s versions).
It’s also a quicker version than many of those you’ll find online, as who has the time to cook a meal that takes 2 hours!
And as not many families in New Zealand will have heard of a ‘kedgeree’ before, we just prefer to call ours what’s in the pot… smoked fish, rice and curry!
Smoked Fish Rice Curry
Be aware that basmati rice varies, like any other natural product, and some types may yield quite dry rice grains, while others may produce a slightly stickier outcome.
A stickier rice will give more of a rice risotto consistency, and a drier rice will give more of a rice pilaf texture. Both are delicious and equally edible, and it will just be a matter of experimentation to find which brand of basmati produces the texture you like best.
Vegetarians please note, this tastes almost equally wonderful without the smoked fish – just omit it!If you crave that lovely soul-smokey flavour though, you can sometimes source smoked vegetables such as cabbage and eggplant. Or, you can source smoked paprika, smoked garlic and smoked onion, all of which will impart some smoky goodness to this dish. Just don’t go overboard as the smoked spices can be quite strong.
Smoked Fish Rice Curry
This recipe has been modified from several others to make it as easy and tasty as possible. If your kids enjoy mild curry dishes and smoked fish, this one will be a winner!
- 4 eggs
- 200-300g fresh smoked fish Kahawai, cod or gemfish all work well
- 50g butter
- 1 onion finely chopped
- 3 cardamom pods
- ½ tsp ground turmeric
- 1 cinnamon quill
- ½ tsp ground fenugreek grind your own in a coffee grinder
- Good pinch of sea salt
- 2 fresh bay leaves
- 300g basmati rice
- 2½ cups chicken-flavoured stock I use Massel vegetarian 'chicken' stock cubes
- 3 Tbsp chopped parsley
- Juice of 1 lemon
Boil the eggs in a pot of water for 8 minutes, then run under cold water. Peel and leave aside.
While the eggs are boiling, cook the smoked fish by just covering it with water in a small saucepan. Bring to the boil, then simmer for 7 minutes. Once the fish has cooled, remove the skin and bones and flake it finely. Set aside.
In a large, deep-sided frying pan, melt the butter over a medium heat, and cook the onion until soft and translucent.
Turn the heat up and add all the spices and bay leaves. Cook for about a minute, stirring.
Add the rice and stir until evenly coated with butter and spices.
Add the stock and bring to the boil.
Cover the pan and simmer gently for about 12 minutes, until all the water is absorbed.
Remove the bay leaves, cinnamon quill and cardamom pods.
Gently stir in the fish. Add lemon juice, and sprinkle over the parsley. Cut the eggs in half, and place on top
Adjust seasoning by adding salt and pepper to taste.
Eat what you can and store the rest in a covered container in the fridge. It reheats well in the microwave but do be careful – the eggs and fish can be explosive if you overdo the heating! To avoid messy microwave clean-ups, heat in a covered bowl and only for a minute at a time, stirring and checking the temperature as you go.