Kedgeree is a British colonial dish of Indian inspiration made with cooked, flaked fish (usually smoked haddock), rice, hard-cooked eggs, and curry powder. Here, leftover cedar-planked salmon stands in for the haddock. Kedgeree is satisfying at any time of the day—for breakfast, lunch, or dinner—and can be eaten either hot or at room temperature.
Put the lentils, cinnamon stick, and 7 cups of water in a 6-quart Dutch oven. Bring to a boil over medium-high heat; cook for 5 minutes
Meanwhile, rinse the rice in 2 to 3 changes of cold water until the water is no longer cloudy. Stir the rice and 1/2 Tbs. salt into the lentils and return to a boil; reduce the heat to medium low, cover the pot, and simmer gently, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer, until the rice and lentils are tender, 13 to 15 minutes more. Drain in a colander and shake well to remove excess water. Remove and discard the cinnamon stick.
Wipe out the Dutch oven. Return it to medium heat, add the butter, and let it melt until foaming. Add the onion, jalapeño (if using), and 1/4 tsp. salt and cook, stirring often, until the onion is softened and translucent, 4 to 6 minutes. Stir in the curry powder, ginger, and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the rice mixture and cook, stirring, until well mixed and heated through, 3 to 5 minutes. Stir in the peas and lemon juice and season to taste with salt and pepper. Add the salmon and cilantro and toss gently to combine.
Serve sprinkled with the chopped egg and with the chutney on the side.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We thought this was fantastic. I read the reviews AFTER I cooked this, so next time I probably will try some of their suggestions. Even so, it was great cooked exactly as directed.
I agree, cook the rice and lentils seperately. otherwise, its a really tasty dish and reheats well too. I added exra tumeric for color. maybe my curry powder was a little light on tumeric. Also. I cooked the curry powder with the butter. Curry spices are best if cooked with some oil and added earlier in the list of ingredients. I dry roast my curry spices in the pan for a few minutes first then add the oil/butter. A tecnique from Indian curry cooking.
Great use of leftover salmon! The flavor mix is fantastic. My rice ended up a bit gummy since the lentils took longer to soften. Next time I would cook the rice and lentils separately - but even with a bit of a mushy texture, it was very tasty and makes great leftovers as well...
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?