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.
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Rice, curry, smoked haddock, and eggs—at first glance these ingredients seem a tad odd, but if you've ever had a steaming plate of kedgeree, you know that it all comes together like a poem in your mouth.