Smoked Cod Kedgeree Recipe

Cooking Directions

• STEP 1.Start by cooking the rice according to the package instructions. Set aside.
• STEP 2.In a large pan, heat oil and sauté onions until they are soft and translucent.
• STEP 3.Add the curry powder, turmeric, and cumin to the pan and cook for another minute to release their flavors.
• STEP 4.Add the smoked cod fillets to the pan and cook until they are opaque and flaky.
• STEP 5.Remove the cod from the pan and flake it into small pieces, discarding any skin or bones.
• STEP 6.In the same pan, add the cooked rice, flaked cod, peas, and chopped parsley. Stir well to combine.
• STEP 7.Make a well in the center of the pan and crack the eggs into it. Cook until the eggs are set to your liking.
• STEP 8.Gently mix the eggs into the rice mixture, breaking them up slightly.
• STEP 9.Season with salt and pepper to taste.
• STEP 10.Serve the Smoked Cod Kedgeree hot, garnished with additional parsley and a squeeze of lemon juice.
• STEP 11.Enjoy!

Cooking Tips

• You can use any type of smoked white fish instead of cod, such as haddock or pollock.
• For added flavor, you can use vegetable or fish stock instead of water to cook the rice.
• Feel free to add other vegetables like diced bell peppers or carrots for extra color and texture.
• If you prefer a spicier dish, you can add a pinch of chili flakes or cayenne pepper to the spices.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Smoked Cod Kedgeree is best served hot, straight from the pan.
• Garnish with additional parsley and a squeeze of lemon juice for added freshness.
• Serve as a main dish for breakfast or brunch, or as a side dish for lunch or dinner.
• Pair with a side of naan bread or crusty bread to soak up the flavorful sauce.
• Leftovers can be reheated in the microwave or on the stovetop.