Kedgeree is a classic Anglo-Indian dish based on kichree, a south Indian dish of rice and lentils. The Colonial British enjoyed it for breakfast with the addition of their beloved kippers (smoked herring), and hard-boiled eggs. Canned fish makes an excellent substitute for kippers and we used Skipper Otto’s wild pink salmon in this recipe. Their canned smoked chum salmon or smoked albacore tuna would also be brilliant. Skipper Otto’s fish are canned in their own oil and to retain the nutritional benefits shouldn’t be drained. With a salad or some blanched green beans on the side, kedgeree makes a fine lunch or supper dish.
- Rice 1 cup
- Eggs 2 large
- Ghee or Vegetable Oil 2 Tbs
- Black or Brown Mustard Seed 1 tsp
- Onion 1 medium, finely chopped
- Ginger 2” piece, chopped
- Garlic 1 clove, chopped
- Mild Curry Powder 3 Tbs
- Garam Masala 1 Tbs
- Turmeric Powder 1 tsp
- Canned Tuna or Salmon 2 cans
- Lemon juice of 1
- Salt and Freshly Ground Black Pepper to taste
- Parsley to garnish
- Cook the rice by your preferred method then set aside. Hard boil the eggs and when cool enough to handle, peel and roughly chop. Set aside.
- Heat the ghee or oil in a large skillet until shimmering. Add the mustard seeds. When they start to crackle and pop (about 30seconds), add the onion, ginger and garlic. Lower the heat and sauté for a few minutes until the onions are soft and translucent.
- Add the curry powder, garam masala and turmeric and sauté for about 30 seconds, until fragrant. Add the canned fish, breaking up the chunks, and the cooked rice. Mix to roughly combine and cook for about 5 minutes, or until heated through. Stir in the lemon juice and season to taste with salt and black pepper. Garnish with the hard boiled eggs and parsley and serve.
Learn more about Skipper Otto’s Community Supported Fishery here.