Indian · Anglo-Indian · main

Kedgeree (Smoked Fish and Rice, the Colonial Descendant of Khichuri)

Name: Kedgeree (Smoked Fish and Rice, the Colonial Descendant of Khichuri)
Prep time: 46 min
Total time: 47 min
Cuisine: Indian · Anglo-Indian
Ingredients: undyed smoked haddock — 300 g; regular milk — 500 g; bay leaf — 1 g; long grain basmati rice — 300 g; butter — 60 g; onion — 150 g; turmeric — 5 g; curry powder — 10 g; cayenne pepper — 3 g; fish stock — 600 g; eggs — 200 g; heavy cream — 44 g; flat-leaf parsley — 11 g; lemon — 65 g; salt — 5 g; ground black pepper — 3 g

Kedgeree (Smoked Fish and Rice, the Colonial Descendant of Khichuri) reads citrus 5.7, sourness 5.1 and richness 4.8 on Palate's 0–10 flavor X-ray — a Indian · Anglo-Indian main, about 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.5 / 10
Sweet & Fruity — 4.8 / 10
Sour & Bright — 7.2 / 10
Bitter & Earthy — 3.4 / 10
Rich & Fat — 4.9 / 10
Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Citrus 5.7 · Sourness 5.1 · Richness 4.8 · Umami 4.7 · Fruity 4.5 · Salinity 3.9 · Marine & Briny 3.4 · Smoke 3.0 · Allium 2.9 · Heat 2.8 · Warm Spice 2.2 · Herbaceous 1.9 · Earthy 1.5 · Bitterness 1.2 · Floral 1.2 · Sweetness 1.1

What's in it (16)

undyed smoked haddock — 300 g
regular milk — 500 g
bay leaf — 1 g
long grain basmati rice — 300 g
butter — 60 g
onion — 150 g
turmeric — 5 g
curry powder — 10 g
cayenne pepper — 3 g
fish stock — 600 g
eggs — 200 g
heavy cream — 44 g
flat-leaf parsley — 11 g
lemon — 65 g
salt — 5 g
ground black pepper — 3 g

Time & effort: about 47 min (46 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 180.1 kcal, 11 g protein, 4.4 g fat, 24 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Poach the haddock in the milk with the bay leaves over low heat for 8 minutes, until it flakes at a fork. Lift it out, discard the milk and the bay, and flake the fish into large pieces, checking for bones and skin.
Boil the eggs for 7 minutes for a set white and a fudgy yolk, cool them under running water, peel and quarter.
Melt the butter in a wide pan and cook the onion gently for 8 minutes until soft and translucent but not coloured.
Add the turmeric, curry powder and cayenne and let them bloom in the butter for 45 seconds, until the raw powdery smell turns fragrant. That commercial curry powder is itself a colonial invention, a fixed blend standing in for the many separate spice decisions a regional Indian cook makes for each dish, and it is the seed of the restaurant idiom this whole cuisine gave rise to.
Stir in the rinsed rice until every grain is coated and glossy, about 1 minute.
Pour in the stock, bring to a boil, then cover and cook on the lowest heat for 12 minutes. Take it off the heat and leave it covered a further 8 minutes without lifting the lid.
Fork through the flaked fish, the cream and the salt and pepper, cover again for 2 minutes to warm the fish through.
Fold in most of the parsley, top with the quartered eggs and the rest of the parsley, and serve with lemon wedges.
Substitutions: vegetable stock can stand in for the fish stock.

Dishes with a similar flavor shape

Cajun Blackened Grilled Shrimp Skewers — Cajun/Creole · Cajun
Grilled Blackened Catfish — Cajun/Creole · Cajun
Shrimp and Grits with Andouille Sausage — Southern
Cajun Shrimp and Sausage Foil Packets — Cajun/Creole · Cajun
Blackened Salmon with Cajun Spice — Cajun/Creole · Cajun

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.