← All recipes

🍽️ English-Indian Fish Rice Pan (Kedgeree)

524 kcal · 30 min · 4 servings

Ingredients

• 4 eggs
• 500 ml fish stock
• 1 bay leaf
• 1 organic lemon
• 400 g smoked salmon (or smoked cod)
• salt
• pepper
• 2 tbsp butter
• 1 onion
• 220 g brown rice
• 1 tsp curry powder
• cayenne pepper
• nutmeg
• saffron threads (to taste)
• 3 sprigs coriander

Instructions

1. 1. Boil a few eggs in boiling water for 8 to 10 minutes until they are hard-boiled. Peel the cooked eggs and set them aside.
2. 2. Bring fish stock to a boil in a casserole dish and add a bay leaf. Wash a lemon thoroughly under hot water and dry it. Grate some lemon zest and squeeze out the juice. Add the grated zest and all the juice to the stock. Place the fish in the pot and season generously with salt and pepper. Cover the pot and let everything cook for 5 minutes until the liquid boils. Strain the fish stock, catch the liquid, and set the fish aside.
3. 3. Melt butter in a hot pot. Peel an onion, dice it finely, and sauté it in the butter. Add rice and continue to sauté until it smells aromatic. Stir in curry, cayenne pepper, nutmeg, and saffron. Top up the caught fish stock with water to 450 ml. Pour about two-thirds of this liquid over the rice and let it cook, stirring occasionally, until it is soft. Add more liquid if necessary. Fill the finished rice into a large, pre-warmed bowl.
4. 4. Cut the cooked eggs into larger cubes. Add pieces of the cooked fish to the rice and mix them briefly with the eggs. Taste the mixture again. Wash the coriander, shake it dry, and chop it. Sprinkle it over the rice.

Nutrition per serving

• kcal: 524
• Protein: 32 g · Fett/Fat: 25 g · Carbs: 43 g