I count myself a pretty big fan of Anglo-Indian dishes, but I'd never made Kedgeree before now. Traditionally a breakfast dish—which is where the hardboiled eggs come in—it makes a fine supper, too. This version, from the beloved Williamsburg, Brooklyn sandwich shop Saltie, begins with rich curried rice (some of the best I've ever had) and finishes with smoky whitefish and a scatter of scallions.
Why I Picked This Recipe: There's little that's more comforting, once you're hooked, than a bowl of curried rice. But something about pairing it with smoked fish and a hard-boiled egg seemed strange enough to work.
What Worked: The rice. It's incredible. After a healthy dose of curry powder, it cooked in half water and half milk, which lends it a remarkably creamy texture. And while it's the soul of this recipe, the rest of it comes together beautifully: more than the sum of its parts. Especially the fish, which is smoky enough to stand up to the curry.
What Didn't: My only complaint was I wanted more yogurt sauce. It could easily be doubled.
Suggested Tweaks: Whitefish is the prescribed fish, but another would easily work, such as trout or even mackerel.
Adapted from Saltie: A Coobook.
About the author: Blake Royer has been writing for Serious Eats since 2007. He is the Creative Director at Jamco Creative in Chicago. You can follow him on Twitter: @blakeroyer.