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.
Saltie Sandwich Shop's Kedgeree
About This Recipe
|Active time:||20 minutes|
|Total time:||40 minutes|
|This recipe appears in:||Dinner Tonight: Saltie Sandwich Shop's Kedgeree|
- 2 cups white basmati rice, rinsed thoroughly
- 1/4 cup plus three tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, thinly sliced
- kosher salt to taste
- 3 tablespoons curry powder
- 1 1/2 cups milk
- 2 pounds smoked fish, such as whitefish, skin removed, flesh deboned
- 4 hard boiled eggs, quartered
- 1 cup yogurt
- 2 scallions, thinly sliced
- 1 tablespoon chopped fresh dill
- 1 teaspoon white wine vinegar, or to taste
If time allows, soak the rice in a bowl of fresh cold water for 30 minutes, then drain.
In a large (3 quart) saucepan, heat 1/4 cup of olive oil over medium-high heat until shimmering. Add the onion and cook until golden and soft, 5-8 minutes. Add the garlic when the onions are nearly finished cooking.
Add the curry powder and stir well to combine, cooking for a minute longer. Add the rice and stir well to coat in the oil (add a bit more if necessary).
Add the milk and 1 1/2 cups water and bring to a simmer. Taste and season the liquid generously with salt. Cover and cook for 15-20 minutes, until the liquid is absorbed, then turn off the heat and allow to steam while preparing the remaining ingredients.
Portion the rice into bowls and place a serving of fish on top of each. Lay the hard boiled egg quarters around it, spoon a dollop of yogurt sauce, and finish with a scatter of scallions.